# Pickle Pantry Potato Salad

A pickle pantry potato salad for a picnic with a pickle juice herb dressing.

- Servings: 1 servings
- Total time: 1 min
- Cuisine: American
- Category: Salad
- Language: en

## 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

## Instructions

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

## Equipment

- wooden bowl
- test tubes
- whisk
- wooden spoons

## Source

- Original video: https://www.instagram.com/thesaladlabofficial/reel/C_TvEdVyBH8/
- Recipe page: https://www.cliprecipe.com/recipe/58f141b2-0311-4ff1-81f1-cb145f3e6295
- Extracted: 2025-01-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt