Dill Pickle Salad (Copycat Costco Taylor Farms) Recipe
This Dill Pickle Salad is a fresh, crunchy, and flavor-packed copycat of the popular Costco Taylor Farms version. Combining hard-boiled eggs, a medley of chopped greens and vegetables, homemade savory breadcrumbs, and a tangy dill pickle yogurt dressing, this salad offers a delightful balance of textures and tastes. It’s perfect as a light meal or side dish and can be easily customized or prepared ahead for convenience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6-8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Eggs
- 8 large eggs
Vegetables
- 2 cups green leaf lettuce, chopped
- 2 cups curly kale, chopped (massage kale for salad)
- 2 cups red cabbage, chopped
- 2 cups riced cauliflower
- 5 large radishes, thinly sliced (preferably mandolin)
- 1/2 cup fresh dill, chopped
Breadcrumbs
- 4 slices of bread, toasted (such as sourdough or whole grain)
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill weed
Salad Dressing
- 1 3/4 cup plain Greek yogurt (full-fat recommended)
- 2 cups dill pickles, chopped (about 2 large pickles)
- 3 Tbsp dill pickle brine
- 1.5 tsp dried dill weed
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 1 tsp maple syrup
- Black pepper, to taste
Instructions
- Hard-boil eggs: Place eggs in a large pot and cover them with water. Cover the pot with a lid and bring the water to a boil. Once boiling, reduce the heat to a simmer and cook the eggs for 10 minutes. Drain the hot water and immediately transfer eggs to cold water to stop the cooking process. Allow to cool.
- Make breadcrumbs: Toast your choice of bread slices until golden and crispy. Tear the toasted bread into smaller pieces and place them in a food processor. Pulse until small crumbs form. Heat olive oil in a large skillet over medium-high heat, then add the breadcrumbs along with garlic powder, onion powder, and dried dill weed. Cook for about 5 minutes, stirring frequently, until breadcrumbs are toasted and crunchy. Set aside to cool.
- Prepare the dressing: Rinse the food processor to remove breadcrumb residue. Add Greek yogurt, chopped dill pickles, dill pickle brine, dried dill weed, garlic powder, onion powder, maple syrup, and black pepper. Pulse briefly to combine, keeping a slightly chunky texture with small dill pickle pieces.
- Peel and cut eggs: Once eggs are cool enough to handle, peel off their shells carefully. Quarter each egg into four pieces.
- Assemble the salad: In a large mixing bowl, combine chopped green leaf lettuce, kale, red cabbage, riced cauliflower, sliced radishes, and fresh dill. Add the prepared toasted breadcrumb mixture and the dressing to the vegetables. Toss well to coat everything evenly. Gently fold in the quartered eggs to avoid breaking them. Serve immediately and enjoy!
Notes
- Feel free to substitute or add different vegetables such as romaine, bibb, iceberg lettuce, or green cabbage according to preference.
- Pre-riced cauliflower saves time, but you can also rice your own using a food processor or finely chop it.
- Store-bought breadcrumbs can be used if preferred to save preparation time.
- Maple syrup in the dressing can be replaced with honey if desired.
- For a gluten-free version, ensure the bread used for breadcrumbs is gluten-free.
- For a dairy-free version, substitute Greek yogurt with a dairy-free plain Greek-style yogurt alternative.
- Make-ahead tip: Hard-boil, peel, quarter eggs, chop vegetables, and toss them together in the fridge. Keep breadcrumbs at room temperature separately and store dressing chilled. Combine all just before serving to prevent sogginess.
