Pickle Pantry Potato Salad

1 mins
Serves 1
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Directions

  1. 1In a large wooden bowl, add half a cup of extra virgin olive oil.
  2. 2In a large wooden bowl, add half a cup of extra virgin olive oil.
  3. 3In a large wooden bowl, add half a cup of extra virgin olive oil.
  4. 4Add a tablespoon and a half of lemon juice and pickle juice.
  5. 5Add a tablespoon and a half of lemon juice and pickle juice.
  6. 6Add a tablespoon and a half of lemon juice and pickle juice.
  7. 7Add one tablespoon of Dijon, a quarter teaspoon of paprika, and zest of a lemon.
  8. 8Add one tablespoon of Dijon, a quarter teaspoon of paprika, and zest of a lemon.
  9. 9Add one tablespoon of Dijon, a quarter teaspoon of paprika, and zest of a lemon.
  10. 10Add one or two tablespoons of honey to balance the dressing.
  11. 11Add one or two tablespoons of honey to balance the dressing.
  12. 12Add one or two tablespoons of honey to balance the dressing.
  13. 13Add a handful of chopped parsley, dill, and chives.
  14. 14Add a handful of chopped parsley, dill, and chives.
  15. 15Add a handful of chopped parsley, dill, and chives.
  16. 16Add pepper to taste and whisk together the dressing.
  17. 17Add pepper to taste and whisk together the dressing.
  18. 18Add pepper to taste and whisk together the dressing.
  19. 19Add the boiled baby potatoes.
  20. 20Add the boiled baby potatoes.
  21. 21Add the boiled baby potatoes.
  22. 22Add a whole jar of refrigerator dill pickles.
  23. 23Add a whole jar of refrigerator dill pickles.
  24. 24Add a whole jar of refrigerator dill pickles.
  25. 25Add one cup of finely chopped artichoke hearts.
  26. 26Add one cup of finely chopped artichoke hearts.
  27. 27Add one cup of finely chopped artichoke hearts.
  28. 28Add one cup of finely chopped pepperoncini.
  29. 29Add one cup of finely chopped pepperoncini.
  30. 30Add one cup of finely chopped pepperoncini.
  31. 31Add one cup of chopped up cocktail onions.
  32. 32Add one cup of chopped up cocktail onions.
  33. 33Add one cup of chopped up cocktail onions.
  34. 34Add one cup of chopped up Kalamata olives.
  35. 35Add one cup of chopped up Kalamata olives.
  36. 36Add one cup of chopped up Kalamata olives.
  37. 37Add one cup of Spanish olives.
  38. 38Add one cup of Spanish olives.
  39. 39Add one cup of Spanish olives.
  40. 40Add one or two tablespoons of capers.
  41. 41Add one or two tablespoons of capers.
  42. 42Add one or two tablespoons of capers.
  43. 43Toss to combine.
  44. 44Toss to combine.
  45. 45Toss to combine.

Ingredients

  • 0.5 cup extra virgin olive oil
  • 0.5 cup extra virgin olive oil
  • 0.5 cup extra virgin olive oil
  • 1.5 tablespoon lemon juice
  • 1.5 tablespoon lemon juice
  • 1.5 tablespoon lemon juice
  • 1.5 tablespoon pickle juice
  • 1.5 tablespoon pickle juice
  • 1.5 tablespoon pickle juice
  • 1 tablespoon Dijon
  • 1 tablespoon Dijon
  • 1 tablespoon Dijon
  • 0.25 teaspoon paprika
  • 0.25 teaspoon paprika
  • 0.25 teaspoon paprika
  • 1 zest lemon zest
  • 1 zest lemon zest
  • 1 zest lemon zest
  • 2 tablespoon honey
  • 2 tablespoon honey
  • 2 tablespoon honey
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful dill
  • 1 handful dill
  • 1 handful dill
  • 1 handful chives
  • 1 handful chives
  • 1 handful chives
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 bowl boiled baby potatoes
  • 1 bowl boiled baby potatoes
  • 1 bowl boiled baby potatoes
  • 1 jar refrigerator dill pickles
  • 1 jar refrigerator dill pickles
  • 1 jar refrigerator dill pickles
  • 1 cup artichoke hearts
  • 1 cup artichoke hearts
  • 1 cup artichoke hearts
  • 1 cup peperoncini
  • 1 cup peperoncini
  • 1 cup peperoncini
  • 1 cup cocktail onions
  • 1 cup cocktail onions
  • 1 cup cocktail onions
  • 1 cup Kalamata olives
  • 1 cup Kalamata olives
  • 1 cup Kalamata olives
  • 1 cup Spanish olives
  • 1 cup Spanish olives
  • 1 cup Spanish olives
  • 2 tablespoon capers
  • 2 tablespoon capers
  • 2 tablespoon capers

Equipment

wooden bowltest tubeswhiskwooden spoons