2 cups diced red pepper 1 cup diced poblano pepper 1 cup diced tomatillo 1 cup diced Vidalia onion 1/4 cup olive oil Salt and black pepper 8
cups chopped dill pickles 1/4 cup prepared horseradish 1/4 cup maple syrup 1/4 cup prepared yellow mustard 2 tablespoons pickle juice 2 tablespoons apple cider vinegar
In a large bowl place 5 or 6 Yukon Gold potatoes that have been boiled to just tender and diced (peel on is fine) / Add 1/2
cup chopped dill pickle, 1/3 cup chopped scallions, leek or 2 tablespoons chopped chives / 1/4 cup each of chopped fresh dill and tarragon when in season.
Not exact matches
1/2
cup roe (caviar) 3 - 4 tbsp
chopped dill 3 hard boiled eggs,
chopped 1
cup soft cheese, Philadelphia or alike 1/2
cup smoked ham,
chopped 3/4
cup liverwurst / paté (soft spread) 4 tbsp cucumber
pickles,
chopped butter 1
cup of mayoonaise
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2
cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion,
chopped 2 tablespoons finely
chopped chives 1 1/2 tablespoons finely
chopped dill 1 1/2 tablespoons finely
chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce,
dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives,
dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.
2 pounds red potatoes, scrubbed and diced 1/4
cup + 1 tablespoon cider vinegar, divided 1/3
cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive oil 1 tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled egg whites,
chopped 1/2
cup finely
chopped sweet (Vidalia) onion 1/2
cup diced celery 3 - 4 tablespoons
chopped spicy or sweet
pickles 2 teaspoons
chopped celery leaves 1 tablespoon
chopped fresh
dill, or more to taste 1 tablespoon
chopped fresh parsley 1 tablespoon
chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty of freshly ground black pepper
thick salt and pepper prepared mustard 1/4
cup finely
chopped onion 3
dill pickles, rinsed, cut in half lengthwise or thin carrot strips 3 tbsp.
6 russet potatoes, peeled and cubed 1 1/2
cups water 4 eggs 1/4
cup chopped onion 1
cup mayonnaise 2 tablespoons finely
chopped fresh parsley 1 tablespoon
dill pickle juice 1 tablespoon mustard Salt and pepper to taste
8 to 10 medium - sized potatoes (yellow or red) 2 tablespoons olive oil 1 tablespoon red wine vinegar 1
cup vegan mayonnaise, such as Vegenaise or Nayonaise 2 tablespoons yellow mustard 1 tablespoon balsamic vinegar 1 teaspoon sugar A dash of red pepper A dash of seasoned salt Pepper to taste 1 celery stalk, diced 2 large
dill pickles, diced 5 scallions, diced 1 3.8 - ounce can sliced black olives 1/2
cup finely
chopped parsley A dash of paprika