How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
3 russet potatoes (1 1/2 pounds), peeled
3 hard-cooked eggs, coarsely chopped
1/3 cup diced (1/4-inch), red bell pepper
3/4 cup sour cream
1/2 cup mayonnaise
1/4 cup sweet pickle relish
Coarsely ground black pepper
Cut the potatoes into large chunks. Place them in a pot of salted water to cover and bring to a boil. Reduce the heat and simmer until tender, about 15 minutes. Drain.
When the potatoes are cool enough to handle, cut them into small pieces, about 1-by-11/2-inches, and place them in a bowl. Add the eggs and the bell pepper and toss together gently with a rubber spatula.
In a separate bowl, combine the sour cream, mayonnaise and relish. Toss this dressing gently with the potatoes, season generously with coarse salt and pepper and serve.