1 pound lightly cooked small potatoes, quartered
2 tablespoons caster sugar
2 tablespoons white vinegar
1 small onion, diced
1 cup diced celery
1 cup diced green bell pepper
1/4 cup olive oil
1/2 teaspoon salt
1/3 cup lemon juice
1 pound Italian restaurant style salad, e.g. Walnut Ruby Salad Without Apples
salt to taste
1 1/2 cups olive oil for frying
Slice potatoes crosswise. Patting sides of spears elbow length, seal edges of the potatoes. Fill spears with water and place in the dish. Reserve uncovered potatoes for later. Heat the vinegar and sugar in a saucepan over medium heat. Stir and rub the celery and onions into the potato skins. Place the carrots and celery mixture into the vegetable mixture.
Pour lime juice (aurico acid) over the veggie mixture. Cover tomatoes with 2 hollow decays to keep them from turning brown
Let the celery mixture cool slightly. Mix in salt and sugar. Heat olive oil in a large stockpot in a small skillet. Fry the pickles until golden brown.