Pickled Hearts of Palm Salad
Preparation Time: 15 min
Cooking Time: 10 min
Serves 6
INGREDIENTS
Salad
- 2 (15 oz) jars Reese Pickled Hearts of Palm Bites, drained
- ½ cup scallions (green parts only), chopped
- ½ cup red bell pepper, finely chopped
- 1 medium celery stalk, finely chopped
- 3 large hard-boiled eggs, chopped
- ⅓ cup fresh dill, chopped
Dressing
- ⅓ cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon Italian seasoning
- 1 teaspoon white wine vinegar
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper
DESCRIPTION
This creamy, herb-packed salad is a fresh twist on classic potato salad, featuring Reese Pickled Hearts of Palm Bites for a tender, potato-like texture without the heaviness. Tossed with crisp vegetables, hard-boiled eggs, and a zesty Dijon dressing, it’s the perfect chilled side dish for picnics, barbecues, or light lunches.
DIRECTIONS
- Prepare the base:
Drain the Reese Pickled Hearts of Palm Bites thoroughly and place them in a large mixing bowl. - Add vegetables and eggs:
Add the scallions, red bell pepper, celery, chopped hard-boiled eggs, and fresh dill to the bowl with the Pickled Hearts of Palm Bites. Gently toss to combine. - Make the dressing:
In a small bowl, whisk together the olive oil, Dijon mustard, Italian seasoning, white wine vinegar, salt, and black pepper until fully combined. - Combine:
Pour the dressing over the salad mixture and fold gently until everything is evenly coated. - Chill and serve:
Refrigerate for at least 30 minutes before serving to allow the flavors to melt. Serve chilled.