- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped dill pickle
- 5 pimento-stuffed green olives, drained and minced
- 1 tablespoon minced fresh parsley
- 1 cup mayonnaise
- Once you have chopped the onion, dill pickle, olives and parsley, pile them all together and continue to mince until blended. Spoon mayonnaise into a serving bowl, and stir in the minced mixture. Cover and refrigerate until ready to serve.