Smashed Pickle Salad Recipe (2024)

Although I have not tried this, it looks good, and seems to cry out for boiled red potatoes.

I ve just prepared this salad but added small cooked potatoes, unpeeled and cut and mixed the sour cream with yoghurt. We had it with matjes herring - it was wonderful and reminded me of Finland and the Baltics ( where you often add beetroot ) Thank you!

Made strictly to order, it was delicious. Next time, I would up the dill to Alison Romanesque proportions, and I also like the idea others have proposed to add beetroot and/or wee little boiled potatoes.Also, given that the onion doesn't really have enough time to pickle in the brine, I would just mix the brine, mayo, sour cream and dill as a dressing and mix the veggies and the dressing at service This would be great with cold roast chicken.

You had me at Pickles! I'd add some garbanzos too for some protein.

This would go great on a pulled pork sandwich in leu of coleslaw. Or a fried chicken sandwich. Gourmet chic-fil-a.

Smashing the pickles is tricky--they shoot out sideways. Suggest covering with saran wrap before smashing.

I used only mayo which kept it from getting too soupy. After the initial meal, I added some boiled potatoes and enjoyed it in a different dimension. For meal three I added sliced radishes for added kick. Very versatile and delightful as an accompaniment or on its own. A definite keeper.

I'm glad I took the advice to add small cooked potatoes. It's a really good side that reminds me of some Polish recipes from my younger days. Substituted a plain yogurt for the sour cream and it worked very well.

I have made this using a mix of pickles and fresh cukes which for me seems to be better than all pickles. In the head note it recommends half-sours and mentions salt and vinegar but half- sours are only salt-cured. So if you use halfs you will need to add vinegar to the dressing. I usually use dill pickles for that reason. Half sours are closer in texture to fresh, so adding the fresh cukes mimics that texture profile for me.

Yum! Such a nice crunch. Added soft tofu for contrast and generously showered with black pepper. 10/10 will make again.

They’re newly fermented pickles—the bright green kind you get in delis.

My grocery keeps them in the refrigerated case with the lunch meat (in case you were looking in the pickle aisle).

....and perhaps nicoise olives?

This recipe cries out for potatoes. I boil eight ounces of small (3/4” to 1”) yellow or red potatoes for about 10 minutes, then drain, cool and cut them in half. Then toss with the other ingredients and refrigerate. Make sure to drain any liquid from the sour cream before adding.

I added a bunch of boiled tiny potatoes and it was delicious. I dislike mayo so the sour cream based sauce was a wonderful change.

Made this salad a few times now and love how delicious and easy it is. I switched the red onion for a shallot for a more mild flavor and also most recently did half pickle half Persian cucumber which I also smashed just to cut down on some of the sodium, delicious both ways

As suggested in the recipe description, this makes a great tuna fish sandwich topping.Truly better served as a condiment than a salad.

Eaten with roast chicken and rice. The best!

I was surprised at how good the salad was. I used Trader Joe’s dill pickles, which are on the small side so I use twice as many as a recipe called for. It was delicious! Great with something sweet and greasy like BBQ ribs.

Sooo yummy! Crunchy, salty, tangy, refreshing, and satisfying! Definitely needs those baby potatoes though.

I followed this recipe as written except I used only mayo and I added cubed jicama that was boiled for about 7 minutes. I loved the idea of potatoes but needed a less starchy option - it added such a refreshing crunch and everyone thought it was a hit! This recipe is certainly a keeper.

Made this with half-sours and served it over potato schiaciatta with smoked salmon. Phenomenal.

Made this which I served over new potatoes. I will definitely make it again. This would go well with barbecue or even oven baked spareribs.

Followed the recipe exactly and it was delicious. It is in the summer rotation for sure.

I only had dried dill, which I did add but I also had fresh basil and tarragon on hand, which I added, along with red potatoes, which I tossed in the pickle brine after they cooked so the pickles would soak up the brine.

If you like this as much as I do you MUST also try the smashed cucumber salad with lime and honey. The combo of flavors and texture, a revelation.

I added a bunch of boiled tiny potatoes and it was delicious. I dislike mayo so the sour cream based sauce was a wonderful change.

This recipe cries out for potatoes. I boil eight ounces of small (3/4” to 1”) yellow or red potatoes for about 10 minutes, then drain, cool and cut them in half. Then toss with the other ingredients and refrigerate. Make sure to drain any liquid from the sour cream before adding.

I make this without celery and serve it on a good chewy French bread. A scoop on lightly toasted slices of baguette made an excellent finger-friendly appetizer.

I added potatoes as other people had mentioned, and it made a really fantastic pickle-potato salad. Otherwise I followed the recipe as written (I let the onions quick pickle in the brine for about an hour). It's really easy and I took it to a party where it was a huge hit. This particular group of people is very picky and I expected it to not really get eaten (as has been my experience bringing new things in the past) but they raved and asked for the recipe!