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Deli Pickle Potato Salad

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

Deli Pickle Potato Salad


  • 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


1. 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.
2. 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.
3. 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.
4. Top with dressing vinegar mixture and mix well. Top with fresh dill and serve.

Christina Musgrave

By Christina Musgrave

Christina Musgrave is a recipe developer, food photographer and food writer. She’s always looking forward to her next meal. Her blog, Tasting with Tina, is a celebration of easy yet delicious recipes that help busy families create delicious meals and memories in their homes.

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