Dill-Pickle Cauliflower & Potato Salad Recipe

Dill-Pickle Cauliflower & Potato Salad

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Chopped dill pickles offer little nuggets of crunch to potato salad, but don't overlook the brine. Its big, tangy flavor can be used in salad dressings or as a drizzle for roasted or grilled veggies. A little bit goes a long way with pickle brine. It's high in sodium, so if you're using it to flavor a dish or dressing, start small.

Breana Lai Killeen, M.P.H., RD

Updated on September 18, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tested by

EatingWell Test Kitchen

a recipe photo of the Dill Pickle Cauliflower and Potato Salad — Photo: Photographer: Rachel Marek, Food stylist: Annie Probst

Active Time:

35 mins

Total Time:

45 mins

Servings:

Nutrition Profile:

Diabetes-Friendly Nut-Free Vegetarian Gluten-Free

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Ingredients

1 pound yellow or red potatoes, scrubbed and diced (1/2- to 1-inch)
2 cups bite-size cauliflower florets
½ teaspoon salt, divided
¼ cup mayonnaise
¼ cup whole-milk plain strained (Greek-style) yogurt
1 tablespoon dill pickle brine
1 tablespoon whole-grain mustard
1 tablespoon chopped fresh parsley
½ teaspoon ground pepper
2 large hard-boiled eggs, chopped
½ cup finely diced celery
⅓ cup chopped dill pickles
¼ cup finely diced sweet onion

Directions

Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and cook for 5 minutes. Add additional steaming water if needed, then add cauliflower; cover and steam until the vegetables are very tender, 6 to 9 minutes more. Evenly spread the potatoes and cauliflower on a large rimmed baking sheet and sprinkle with 1/4 teaspoon salt. Let cool until warm but not hot, about 7 minutes.
Meanwhile, whisk mayonnaise, yogurt, dill pickle brine, mustard, parsley, pepper and the remaining 1/4 teaspoon salt in a large bowl. Add the potatoes and eggs and gently mash everything together. Stir in the cauliflower, celery, pickles and onion.

To make ahead

Refrigerate in an airtight container for up to 1 day.

Originally appeared: EatingWell.com, May 2023

Nutrition Facts (per serving)

126	Calories
7g	Fat
13g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 2/3 cup
Calories 126
% Daily Value *
Total Carbohydrate 13g	5%
Dietary Fiber 2g	7%
Total Sugars 1g
Protein 4g	8%
Total Fat 7g	9%
Saturated Fat 2g	10%
Cholesterol 51mg	17%
Vitamin A 147IU	3%
Vitamin C 16mg	18%
Vitamin D 11IU	3%
Vitamin E 1mg	4%
Folate 26mcg	7%
Vitamin K 26mcg	22%
Sodium 325mg	14%
Calcium 70mg	5%
Iron 1mg	6%
Magnesium 8mg	2%
Potassium 144mg	3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Dill-Pickle Cauliflower & Potato Salad

Ingredients

Directions

To make ahead

Nutrition Facts (per serving)

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