Directions
- 1In a large wooden bowl, add half a cup of extra virgin olive oil.
- 2Add a tablespoon and a half of lemon juice and pickle juice.
- 3Add one tablespoon of Dijon, a quarter teaspoon of paprika, and zest of a lemon.
- 4Add one or two tablespoons of honey to balance the dressing.
- 5Add a handful of chopped parsley, dill, and chives.
- 6Add pepper to taste and whisk together the dressing.
- 7Add the boiled baby potatoes.
- 8Add a whole jar of refrigerator dill pickles.
- 9Add one cup of finely chopped artichoke hearts.
- 10Add one cup of finely chopped pepperoncini.
- 11Add one cup of chopped up cocktail onions.
- 12Add one cup of chopped up Kalamata olives.
- 13Add one cup of Spanish olives.
- 14Add one or two tablespoons of capers.
- 15Toss to combine.
Ingredients
- 0.5 cup extra virgin olive oil
- 1.5 tablespoon lemon juice
- 1.5 tablespoon pickle juice
- 1 tablespoon Dijon
- 0.25 teaspoon paprika
- 1 zest lemon zest
- 2 tablespoon honey
- 1 handful parsley
- 1 handful dill
- 1 handful chives
- 1 pepper
- 1 bowl boiled baby potatoes
- 1 jar refrigerator dill pickles
- 1 cup artichoke hearts
- 1 cup peperoncini
- 1 cup cocktail onions
- 1 cup Kalamata olives
- 1 cup Spanish olives
- 2 tablespoon capers
Equipment
wooden bowltest tubeswhiskwooden spoons
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