Deli Pickle Potato Salad
The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Pickles have been extremely popular over the last few years – it seems there are more types of pickles on the market than ever! We love pickles and want to incorporate them into one of our favorite cookout sides – potato salad! This Deli Pickle Potato Salad is wonderfully crunchy and satisfying while also packing in nutrients.
This potato salad has cauliflower, potatoes, pickles, hard boiled eggs, and bacon for a great balance of carbohydrates and protein. The dressing is a vinegar base, similar to a French or German potato salad instead of traditional mayonnaise. If you love pickles, give this one a try for your next cookout!
Why You’ll Love This Recipe
- Flavorful and Crunchy. Our Deli Pickle Potato Salad offers a delightful mix of flavors and textures. The combination of Heinen’s Kosher Dill Pickles, tender potatoes, cauliflower, hard-boiled eggs, and bacon creates a satisfying crunch in every bite.
- Nutrient-Packed. This potato salad isn’t just delicious—it’s also nutritious. With cauliflower added to the mix, you get an extra dose of vitamins and minerals, making it a wholesome option for your cookout spread.
- Lighter Dressing: Say goodbye to heavy mayo-based dressings! Our vinegar-based dressing provides a tangy twist, similar to French or German potato salads, giving the dish a refreshing flavor without weighing it down.
Deli Pickle Potato Salad
- Cook time:
- 20min
- Prep time:
- 10min
- Total time:
- 30min
- Servings:
- 8-10
Ingredients
- 2 lbs. baby red potatoes, cut in quarters
- 1 head cauliflower, cut into florets
- 4 Heinen’s Kosher Dill Pickles, diced
- 6 hard boiled Heinen’s Cage Free Eggs
- 6 pieces Heinen’s CARE Certified Bacon, cooked and diced
- 1 shallot, sliced thinly
- 3 Tbsp. White Vinegar
- 1 Tbsp. Heinen’s Extra Virgin Olive Oil
- 1 Tbsp. Dijon Mustard
- Splash of Pickle Juice
- 2 cloves garlic, minced
- Pinch of salt and pepper
- Fresh dill, for serving
Instructions
1. Place potatoes and cauliflower in a large pot and cover with water. Bring to a boil over medium heat and cook for 10-12 minutes, until tender. Drain and set aside to cool.
2. Combine 3 Tbsp. White Vinegar, 1 Tbsp. Heinen’s Extra Virgin Olive Oil, 1 Tbsp. Dijon Mustard, splash of pickle juice, 2 cloves minced garlic, and a pinch of salt and pepper in a small bowl. Set aside.
3. Combine diced Heinen’s Kosher Dill Pickles, 6 hard boiled Heinen’s Cage Free Eggs, 6 pieces cooked and diced Heinen’s CARE Certified Bacon, cooked potatoes and cauliflower, and sliced shallot in a large bowl.
4. Top with dressing vinegar mixture and mix well. Top with fresh dill and serve.
