Dill Pickle Salad

This dill pickle salad combines crisp pickles, fresh vegetables, and a creamy, tangy dressing for a refreshing and flavorful side dish perfect for barbecues, picnics, or everyday meals.

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Course: Salad, Side Dish

Cuisine: American

Prep Time: 15

Chilling Time: 30

Total Time: 45

Servings: servings

Calories: 180kcal

Author: Chloe White

Cost: $4

Equipment

Mixing bowls
Knife
Cutting board
whisk
Colander

Ingredients

2 cups dill pickles, chopped
1 cup cucumber, diced
1/2 cup red onion, finely diced
1/3 cup fresh dill, chopped
1/4 cup sour cream
2 tbsp mayonnaise
1 tbsp pickle brine
1 tsp Dijon mustard
1/2 tsp garlic powder
1/4 tsp black pepper
2 hard-boiled eggs, chopped (optional)

Instructions

Drain chopped pickles thoroughly and pat dry to remove excess moisture.
Dice cucumber and finely chop red onion and fresh dill.
If using, peel and chop hard-boiled eggs into bite-sized pieces.
In a small bowl, whisk together sour cream, mayonnaise, pickle brine, Dijon mustard, garlic powder, and black pepper until smooth.
In a large bowl, combine pickles, cucumber, red onion, dill, and eggs if using.
Add dressing to the salad and gently fold to coat evenly.
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Drain pickles well to prevent excess moisture. For best flavor, chill the salad for at least 30 minutes before serving. Store in an airtight container in the refrigerator for up to 3 days. Add eggs or protein just before serving for freshness.

Nutrition