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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?
Smashing the pickles is totally optional, but it really helps the pickles hold the salad dressing well. Plus, I find it’s a great way to relieve stress!
Ingredients You’ll Need
- Pickles: Use your favorite pickles! I love this pickle salad recipe with dill pickles. Just make sure to reserve some of the brine for the salad’s dressing.
- Sour cream: I prefer full-fat sour cream, but you can also use Greek yogurt.
- Olive oil: Avocado or any other neutral-tasting oil is also fine!
- Honey: I find a little sweetness helps balance this salad’s vinegary, salty ingredients! Maple syrup is a good substitute for honey.
- Garlic powder, salt, and pepper: Instead of the garlic powder, you could use a minced garlic clove.
- Hard boiled eggs: I have a few ways I usually make hard boiled eggs (and none of them are boiling!): the Instant pot, the air fryer, and the oven.
- Carrots, celery, and red onion: Make sure to dice these so they’re easy to eat!
- Dill: I think every egg salad is better with lots of fresh, chopped dill, but you could use parsley or chives instead.
Popular Additions
- More spices. I usually keep the spices simple since the pickle flavor is so prominent in this recipe! But you could add paprika, onion powder, ground mustard, cumin, coriander, turmeric, or curry powder.
- Toasted nuts. Chopped, toasted pecans, toasted walnuts, or almonds would be delicious!
- More vegetables. If I’m making this for dinner, I’ll add a few handfuls of finely shredded or chopped cabbage, spinach, or romaine.
- Cheese. I’ll take cheese anyway I can get it! Crumbled feta or cubed cheddar is great in this pickle salad.
How to Make Pickle Salad
My Best Dill Pickle Salad Tips
- Try smashing the pickles instead of chopping them. Place the pickles on a cutting board, cutting them in half lengthwise if needed, then use a meat mallet or rolling pin to pound the pickles until they smash and flatten slightly. The grooves on the pickles will hold onto the salad dressing better!
- Peel the hard boiled eggs under running water. Trust me, this will make it easier to remove their shells! You can find more of my favorite hard boiled egg tips here.
- Don’t forget the pickle brine. I’ve made the mistake of pouring out all of the pickle brine before, but It adds such great flavor to the dressing. If you do accidentally do this, I’d swap in 2 tablespoons of white wine, red wine, or distilled white vinegar.
What to Serve
More Cold Salad Recipes:
- Smashed Cucumber Salad
- Homemade Caesar Salad
- Vegetarian Cobb Salad
- Sun-dried Tomato Pasta Salad
- Avocado Egg Salad
- Quinoa Avocado Salad
- Kale Tabbouleh Salad
- Tomato Caprese Salad
- Shirazi Salad
If you try this Pickle Salad recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Pickle Salad Recipe
This Pickle Salad is made with dill pickles, hard-boiled eggs, diced carrots, onion, and celery. It's tossed in a creamy homemade dressing.
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.
Notes
Storage: Kept in an airtight container in the fridge, this pickle salad will keep for up to 3 days.
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
Excellent! Easy to make a full of flavour!
Yay, so glad you liked it!! Thanks, Crystal!
What kind of pickle do you suggest
I use cornichons!
Have you tried replacing sour cream for plain Greek yogurt?
I haven’t tried Greek yogurt with this recipe yet but it would absolutely work. I’d love to hear how it tastes if you end up trying it!
Looks amazing! But, approximately how many cups smashed pickles is this? I buy my pickles in giant jars from Costco
Hi Lindy, it should be about 1/2 cup of pickles!
Love your recipes sooo good ❤️
Thank you so much, Reema! So happy you liked this one!!!
Did you use dill pickles?
I use cornichons because they are small and easier to cut or smash. But you can use any pickle you’d like, including dill!
I haven’t done this yet but I will be looks yummy
Hope you enjoy!!