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Ingredients

• ✓ gherkin
• potato
• vinegar
• white sugar
• salt
• black pepper
• onion
• salad dressing
• egg
• parsley

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and rinse with cold water to cool. Remove and discard potato skins. Slice potatoes.
2. 2 Whisk vinegar, sugar, salt, and black pepper together in a large bowl; add potatoes, onion, and chopped gherkins. Stir in salad dressing; fold 3/4 egg wedges into salad. Garnish with remaining egg wedges and parsley. Cover bowl with plastic wrap; refrigerate before serving, 1 hour.

By Spritzer

Ingredients

• ✓ gherkin
• potato round
• vegetable oil
• ground beef
• kosher salt
• black pepper
• american cheese
• ketchup
• mustard
• toothpick

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss tots with oil on a 10x15-inch baking pan, then spread into a single layer.
3. 3 Bake in the preheated oven, turning once halfway through, until browned and crisp, 15 to 18 minutes.
4. 4 Meanwhile, put ground beef on a sheet of waxed paper. Top with another sheet and press beef into a 4x6-inch rectangle. Remove top sheet. Sprinkle beef with salt and pepper, then cut into sixteen 1x1 1/2-inch rectangles.
5. 5 Break each cheese slice into quarters; fold quarters over to make 16 pieces of double-layered cheese.
6. 6 Cook beef in a large skillet over medium heat until browned on one side, about 3 minutes. Turn burgers over, top with cheese; cook, covered, until beef is no longer pink in centers and cheese has melted, about 3 minutes.
7. 7 Top 1 tot with a cheeseburger, ketchup, mustard, pickle, and another tot; spear stack with a toothpick. Repeat with remaining ingredients.

By Dan Whalen

Ingredients

• ✓ gherkin
• russet potato
• egg
• mayonnaise
• yellow mustard
• green olive
• celery
• onion
• salt
• green bell pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. 2 Drain potatoes; steam dry 1 to 2 minutes. Cool, then peel and cut into cubes.
3. 3 Place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat, then remove from heat, and let eggs stand in hot water for 15 minutes.
4. 4 Remove eggs from hot water; cool under cold running water. Peel and slice eggs; reserve 1 attractive slice for garnish.
5. 5 Combine mayonnaise and mustard in a bowl. Combine potatoes, eggs, olives, gherkins, celery, and onion in a separate large bowl; add mayonnaise mixture and gently toss until ingredients coated. Season with salt.
6. 6 Top salad with bell pepper slices; place reserved egg slice in the center. Chill until ready to serve.

By Susie