Pickle Salad Recipe
Make pickle salad with chopped dill pickles, hard-boiled eggs, carrots, celery, red onion, and a creamy pickle brine dressing.
Servings: 4 servings
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.
Video
Notes
My Top Tip: Toss the salad gently once the eggs go in. Hard-boiled eggs can break down pretty quickly if you stir them too much, so I use a large spoon or spatula to fold everything together just until coated.
Storage: Store the pickle salad in an airtight container in the fridge. It'll last 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
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