Pickle Salad

Yumna Jawad
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I was inspired by the smashed cucumber salad to make a smashed pickle salad. And because pickles are already salty, you can skip the whole resting period and eat the salad immediately. It’s tangy, sweet, salty and all kinds of good!

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My Pickle Salad is So Good!

I got the idea for this pickle salad from my smashed cucumber salad. I thought what if i could smash pickles the same way and mix them with a creamy dressing and a few other ingredients for all my pickle lovers. And the result was better a salty, tangy, crunchy salad that’s full of so much flavor and texture. The smashing is totally optional but it really helps hold the salad dressing really well. Plus, it’s a great way to release any stress!

My Best Pickle Salad Tips

  • Try smashing the pickles instead of chopping them: Place the pickles on a cutting board, cut in half lengthwise if needed, then use a meat mallet or heavy flat object to pound the pickles until they smash and flatten slightly. The grooves on the pickles will hold on the salad dressing better.

Recipe Help & Common Questions

What types of pickles are best to use in this salad

You can really use any pickle to make the pickle salad. I like cornichons because they are small and easier to cut (or smash). But use your favorite pickles here.

More Cold Salad Recipes:

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Pickle Salad

I was inspired by the smashed cucumber salad to make a smashed pickle salad. And because pickles are already salty, you can skip the whole resting period and eat the salad immediately. It’s tangy, sweet, salty and all kinds of good!
No ratings yet
Author Yumna Jawad
Servings 4 servings
Course Salad, Side Dish
Calories 165
Prep Time 20 minutes
Cook Time 10 minutes
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Ingredients
  

  • 1 (12-ounce) jar pickles 2 tablespoons brine reserved
  • 2 tablespoons sour cream
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 hard boiled eggs peeled and chopped
  • 2 carrots diced
  • 2 celery sticks diced
  • ¼ cup diced red onions
  • 2 tablespoons fresh dill plus more for garnish

Instructions

  • Place the pickles on a cutting board, cut in half lengthwise if needed, then slice into ½-inch chunks. Set aside.
  • Make the dressing in a serving bowl by whisking together the reserved brine juice, sour cream, honey, garlic powder, salt and black pepper until well combined.
  • Transfer the pickles on top of the dressing along with the boiled eggs, carrots, celery, onions, and dill, and toss to coat.

Nutrition

Serving: 2oz, Calories: 165kcal, Carbohydrates: 11g, Protein: 7g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 190mg, Sodium: 1065mg, Potassium: 295mg, Fiber: 2g, Sugar: 8g, Vitamin A: 5574IU, Vitamin C: 5mg, Calcium: 92mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Salad, Side Dish

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Comments

  1. Ibolya says:

    I haven’t done this yet but I will be looks yummy

    Reply
    1. Yumna J. says:

      Hope you enjoy!!

      Reply