costco recipe

Dill Pickle Chopped Salad is one of the most irresistible salads! A creamy and tangy dill pickle ranch dressing paired with a mix of crunchy vegetables. Perfect for pickle lovers! This creamy Dill Pickle Salad is not only full of flavor, it’s packed with nutrients! It’s loaded with green leafy lettuce, bits of cauliflower, kale, radishes, green and red cabbage. The dill pickle ranch dressing, pieces of feta and dill pickle season completes this salad and I guarantee will bring your taste buds to life!

Dill Pickle Chopped Salad (Costco Copycat Taylor Farms)

kale (stems removed,

green cabbage

cabbage

cauliflower (raw,

radishes

feta cheese (crumbled)

croutons (store bought

dill seasoning mix (or to taste)

dill pickle ranch dressing

Greek Yogurt

tbsp dill pickle (finely minced)

lemon juice

tbsp pickle juice

tbsp honey

garlic powder

onion powder

tsp dried dill (or 1 tbsp fresh dill)

dill (or 2 tsp fresh dill)

tsp rosemary (dried)

salt

tsp coriander

mustard powder

In a medium sized bowl or jar, add all of the dressing ingredients. In a bowl stir the ingredients together, or add all the ingredients to a jar, secure the lid and shake until evenly combined. You can keep the dressing stored in an air tight container for 3-4 days (or as long as the yogurt best before date). Set dressing aside in the fridge while you prepare the salad.

Grind

For the seasoning mix you can use a spice grinder or mortar and pestle, or you can make it in a small bowl. Combine all of the dill pickle seasoning mix ingredients and grind in the spice grinder or mortar and pestle. Or you can use a spoon to crush the herbs in a small bowl. This step is only necessary to break down the dried rosemary so that the rosemary becomes a powder rather than larger dried pieces. Store leftover seasoning mix in an airtight container for up to 6 months.

Crush

Place croutons in a Ziploc bag and gently crush until you have a mix of large and small croutons. This step is to breakdown the croutons into smaller pieces to match the small chop of the vegetables in the salad.

Chop

Prepare all of the vegetables for the salad – green leafy lettuce, kale, cabbage, red cabbage, cauliflower and radishes – by cutting them into small bite sized pieces. The texture of this salad is a coleslaw chopped salad with small bite sized pieces (about ½ inch). Transfer all of the chopped vegetables to a large bowl.

Toss

Add the crumbled feta, croutons, dill seasoning mix and dressing to the salad bowl. Toss until evenly combined. Taste the salad and add more of the dill pickle seasoning mix and dressing to taste. I love a really strong pickle flavored salad so I like to extra pickle seasoning. Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1644001858/mk0zxewr6kgn3kqs0xvp.mp4

Dill Pickle Chopped Salad is one of the most irresistible salads! A creamy and tangy dill pickle ranch dressing paired with a mix of crunchy vegetables. Perfect for pickle lovers!

Dill Pickle Chopped Salad (Costco Copycat Taylor Farms) Recipe

Here’s a great copycat recipe for the Reser’s brand of classic potato salad sold at Costco in large tubs. Skip the store-bought version and make your own using simple and wholesome ingredients.

Costco Potato Salad (Copycat Reser's Classic Recipe)

red potatoes,

mayonnaise (I

yellow mustard

sugar

white wine vinegar

sea salt

celery stalks, finely chopped

of a medium-sized white onion, finely chopped

sweet pickle relish

Combine both types of potatoes in a large pot and fill with enough water to cover them. Bring to a boil over medium-high heat, then lower the heat to maintain a gentle boil. Cook for 10-15 minutes or until the potatoes are tender but still hold their shape. Drain the potatoes and allow to cool slightly.

In a separate bowl, mix together the mayonnaise, mustard, sugar, vinegar, and salt until smooth.

In a large mixing bowl, gently combine the cooked potatoes, celery, onion, and sweet pickle relish.

Pour the dressing over the potato mixture and gently stir to coat all the ingredients evenly.

Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour, or overnight if possible.

Before serving, give the salad a gentle stir to redistribute the dressing and flavors.

One of my favorite potato salad recipes! Tastes great and always a hit when I bring to parties.

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