Easy Classic Salad Skewers

Step 1: Dressing ... For the vinaigrette: Add all the ingredients to a small bowl and whisk to combine. You can also add them to a small tupperware container and just shake. For the green goddess dressing: Add all the ingredients to a small food processor and pulse a couple of times until everything is combined. I prefer this more as a dip vs a thin dressing; but, if you want to thin it out ... you can add a bit of buttermilk or milk. Keep both refrigerated until ready to serve.

Step 2: Potatoes and Eggs ... The potatoes - are simple. Just add to a pot of salted cold water and bring to a light boil. Continue to cook until the potatoes are fork tender. You want them firm, but tender; not falling apart. For the eggs; also add them to a pot of cold water, and bring to a boil. Once they boil, turn off the heat, cover; and, let them set 12 minutes. Then transfer to a bowl of ice water to cool. Peel, and slice in 3 thick slices, or in quarters (which is what I prefer).

Step 3: Skewers ... You can really do these however you want. I happen love egg, pickle, potato, and olive; but, tomato, olive potato are also really good. Endless combinations!

Step 4: Finish, Serve, and ENJOY! ... It's simple - serve the small skewers on a platter as an appetizer, with the 2 dressings in small bowls on the side. Or you can drizzle the dressings over them before if you prefer. For the larger ones; I prefer to serve these as a starter salad over a bed of baby greens or bibb lettuce. Again, serve the dressings on the side. They are just unique and really tasty.