Deli Pickle Potato Salad
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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
- 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.
- 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.
- 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.
- Top with dressing vinegar mixture and mix well. Top with fresh dill and serve.
