INGREDIENTS
4 cloves
Garlic
1
Italian flat-leaf parsley
1
Jalapeno pepper, seeded and finely chopped (2 tablespoons), small
8 oz
Potatoes, tiny new
2
lbs Zucchini and/or yellow summer squash
1
Egg, hard cooked
1/2 cup
Bread and butter pickles
2 tbsp
Grain dijon-style mustard, coarse
2 tbsp
Honey
1 tbsp
Mayonnaise
2
Salt and freshly ground black pepper
2 tbsp
Olive oil