Fresh Herb Potato Salad with Lemon Yogurt Dressing
It’s the end of August, and my herb garden is booming! I am trying to make more recipes with all the fresh herbs I have, and this recipe came to mind! I wanted something high fiber, with a boost of protein, tons of fresh flavors, and summery!
So I made my super herby lemon potato salad.
Why You Will Love This Recipe
Seasonal for Spring, Summer, and Fall: Basically, anytime you have a bunch of fresh herbs you want to use in cooking!
Quick and Easy: Minimal clean up and Easy to throw together in 30 minutes or less
OMG, the Flavors: The combination of this creamy lemony sauce, fresh herbs, and creamy potatoes is Magical!
Less Mayo: The yogurt adds tang and creaminess while cutting back on mayo
Boost of Protein: A potato salad with a boost of protein for more protein-packed meals
Boost of fiber: with 3g of fiber per serving to help you feel fuller longer!
Uses whole foods: I love that this recipe uses foods I’ve grown in my garden, plus a couple of additional kitchen staples.
Nutrient power! Lots of nutrients in here from vitamin B12, D, E, K, C, potassium, choline, and antioxidants, this recipe is balanced and nutrient-dense.
Tools Needed
Large pot: to boil the potatoes (and optionally the eggs at the same time).
Medium saucepan or microwave-safe bowl: if cooking eggs separately
Colander: to drain potatoes
Cutting board + sharp knife: for herbs, celery, onions, and eggs
Mixing bowls (2): one for the dressing, one large for tossing the salad
Measuring cups + spoons: for yogurt, mayo, oil, lemon juice, and herbs – optional if you feel comfortable eyeballing
Whisk: for whisking the dressing
Wooden spoon or spatula: for gently folding everything together
Microplane or fine grater: for lemon zest
Fresh Summer Herb Potato Salad with Lemon Yogurt Dressing Ingredients: Ingredients You’ll Need
Baby Dutch Potatoes These are small, creamy, and naturally buttery, which makes them perfect for potato salad. Leave the skins on for extra texture, color, and of course, one of my favorite nutrients, fiber!
Eggs Hard-cooked eggs add richness, protein, and a little extra creaminess when folded in. You can cook them on the stovetop or even in the microwave if you want to save time.
Veggies Celery gives that mush needed and satisfying crunch, while red onion and green onion tops add just the right amount of bite without overpowering the dressing.
I used red and white onions from my garden in this recipe but use what you have. Red onion is just what I recommend, shallots and sweet onions would be delicious too.
I also included some fresh pepperchini peppers from my garden just because! Give it extra vitamin C and peppery flavors.
The Dressing A mix of Greek yogurt and a little mayo keeps this salad creamy but lighter than the all-mayo versions. I use extra olive oil for an extra dose of flavor and healthy fats. Dijon mustard ties it all together.
Fresh Herbs (about ⅓ cup total) This is where the magic happens! I won’t give conversions for dried herbs here, the point is to use fresh herbs! Use from your garden or from the store.
If you only have chives and basil, go with that. If you want to add parsley, toss it in. Use what you have, but keep in mind not all herbs are created equal:
Chives (use 2–4 tbsp): fresh, oniony, light. A safe herb to go heavy on.
Basil (use 1–2 tbsp): sweet and peppery, balances the lemon beautifully.
Thyme (use ½–1 tbsp): earthy and woody, just enough for depth.
Tarragon (use ½–1 tsp): anise/licorice note, delicate but strong — keep it subtle.
Mint (use ½–3 tsp): cooling and refreshing, a fun accent.
Sage (¼–½ tsp, very finely minced): savory and piney, a little goes a long way.
Mix and match, but aim for about a third of a cup total. Remember, chives, basil, and parsley (I didn’t use but go for it) are your backbone herbs; thyme, oregano, mint, and tarragon are accents; and sage is best used sparingly.
Recipe Instructions and Tips
Cook the potatoes: Place potatoes in a pot of cold salted water. Bring to a boil, then simmer 12–18 minutes until fork-tender. Drain and let steam-dry. While potatoes are cooking prep the remaining ingredients.
Cooking Potatoes Tip :
You don’t want to overcook these potatoes. Start the potatoes in cold salted water before boiling for even cooking. Test the form before removing it from the water. The fork should slide in easily.
Cook the eggs (two options):
Microwave method: Lightly grease a microwave-safe glass bowl or ramekin. Crack in eggs (one per ramekin for even cooking). Pierce yolks with a fork to prevent popping. Cover loosely and microwave at 50–60% power in 30–40 second bursts until firm, about 1½–2 minutes per egg. Let cool, then chop.
Hard-cooked method (stovetop): Place eggs in a saucepan, cover with water, and bring to a boil. Reduce the heat to a simmer and cook 9–10 minutes. Transfer to an ice bath until cool, then peel and chop.
Make the dressing: Whisk together yogurt, mayo, olive oil, lemon juice/zest, Dijon, garlic, salt, and pepper.
Assemble: In a large bowl, toss warm potatoes with dressing. Gently fold in celery, onions, and herbs.
Herbs Tip: Balance the strong herbs. Herbs like sage, tarragon are bold, so use them sparingly. You don’t want their flavor to overpower the other ingredients.
Add eggs: Carefully fold in chopped cooked eggs.
Taste & serve: Adjust with extra lemon, salt, or herbs if desired. Serve warm or chilled.
Taste as you go: This recipe is to be made to your liking. I prefer a harder potato, so i stop the cooking process earlier. I also love lots of citrus, so I zest the entire lemon, and I love lots of herb flavors, but the licorice flavor in tarragon can be a bit much for people. Adjust as you seem fit!
And use what you have on hand! I decided to add some mild peppers from my garden last minute to make this an even more personal experience with my kitchen garden.
Storage Recommendations
This recipe keeps for 4-5 days in the fridge. Keep it in an air-tight container. For the best flavor, make it a day in advance and let the flavors meld. I couldnt wait, so i ate mine after a couple of hours of sitting in the fridge. Re-stir before serving. Get all of that dressing and herby goodness in every bite!
Serving Suggestions
As a side with Protein: I love this with a protein side like chicken salad (salad dinner!). Baked chicken, fish, or tofu.
Sharing: This is excellent at BBQ’s and picnics.
Think Breakfast: This makes for a tasty brunch side along side some quiche, smoked salmon, and fresh fruit.
Great for Meal Prep: I also love this for meal prep. Serving it as a lunch side with a sandwich, soup, or salad!
Place potatoes in a pot of cold salted water. Bring to a boil, then simmer 12–18 minutes until fork-tender. Drain and let steam-dry.
Cook the eggs (two options):
Microwave method: Lightly grease a microwave-safe glass bowl or ramekin. Crack in eggs (one per ramekin for even cooking). Pierce yolks with a fork to prevent popping. Cover loosely and microwave at 50–60% power in 30–40 second bursts until firm, about 1½–2 minutes per egg. Let cool, then chop.
Hard-cooked method (stovetop): Place eggs in a saucepan, cover with water, and bring to a boil. Reduce the heat to a simmer and cook 9–10 minutes. Transfer to an ice bath until cool, then peel and chop.
Make the dressing:
Whisk together yogurt, mayo, olive oil, lemon juice/zest, Dijon, garlic, salt, and pepper.
Assemble:
In a large bowl, toss warm potatoes with dressing. Gently fold in celery, onions, and herbs.
Add eggs:
Carefully fold in chopped cooked eggs.
Taste & serve:
Adjust with extra lemon, salt, or herbs if desired. Serve warm or chilled.
Notes
Nutrition Disclaimer: Nutrition facts are estimates and will vary based on the exact ingredients and portion sizes you use. For the most accurate results, calculate using your own preferred nutrition calculator.
Easy Peach Bread Recipe Made with Fresh Peaches and Less Sugar
This is a quick bread recipe you will want to add to your rotation! This recipe is easier than making a homemade peach pie and an excellent way to use fresh summer peaches.
I went peach picking and made a bunch of peach recipes! Two bowls no special equipment needed. And is anything better than that sweet aroma of the best peach bread swirling around your house?
U-Pick Peaches
I went peach picking this month!
You’ve gotta be in touch with the farmers to catch it because peach season is short and sweet.
I picked a bucket of Reliance peaches and used them in some of my favorite peach recipes.
Snacked on them fresh (nothing beats that juicy first bite)
Made a small batch of freezer jam
Froze sliced peaches for smoothies, overnight oats, and oatmeal
Baked multiple loaves of this homemade peach bread
Whipped up goat cheese with peaches and tomatoes
Threw one into a batch of backyard salsa
There’s something so satisfying about picking your own food. It gets you outside, supports local farms, and gives you the freshest produce possible.
Ingredients In This Peach Bread Recipe
all-purpose flour (240g)
baking powder
coconut sugar (50g)
salt
ground cinnamon
egg
whole milk (120ml) – another plant based milk is a great alternative
vanilla extract – usually measured with love
butter, melted and slightly cooled (113g) – you can use vegetable oil or coconut oil if you prefer
juicy peach chunks, chopped or mashed (300–320g) – In a pinch you can use canned peaches but I love this recipe during peach season using the freshest peaches possible.
Optional Ingredients:
almond extract
other warming spiced like cardamom or nutmeg, I like cinnamon for this recipe
peel your ripe peaches if you like, I prefer to keep things easy and the peach skin adds extra fiber and nutrients.
Step-by-Step Instructions
Preheat oven to 350°F (175°C). Lightly grease a standard 9×5-inch loaf pan or line it with parchment paper to prevent sticking. Tip: Lining with parchment also makes it easier to lift the loaf out of the pan after baking.
In a large mixing bowl, whisk together the flour, baking powder, coconut sugar, salt, and cinnamon until evenly combined. Tip: If you prefer a sweeter bread, feel free to add an additional 1/4 cup of coconut sugar or brown sugar to the flour mixture.
In a separate bowl, beat the egg, then stir in the milk, vanilla extract, and melted butter. Tip: Make sure the butter is slightly cooled before adding it to avoid curdling the egg.
Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing. A few lumps are fine and will help keep the bread tender instead of dense.
Gently fold in the chopped or mashed peaches until they’re evenly distributed throughout the batter.
Pour batter into the prepared pan and smooth the top with a spatula.
Bake the peach bread for 60 to 65 minutes, or until the top is golden brown and the center is set.
Tip A: Start checking for doneness 5-10 minutes before you think the bread will finish. Insert a toothpick into the center — it should come out clean or with a few moist crumbs, but no wet batter. For the most reliable results, use an instant-read thermometer. The internal temperature should reach 200°F (93°C) when fully baked. Tip B: If the top starts to brown too quickly before the center is fully cooked, tent the loaf loosely with foil for the final 10 minutes.
Let the bread cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing. Tip: Allowing it to cool fully helps the structure set and prevents it from becoming gummy inside. I know, it’s so hard to wait!
Storage Suggestions
Let the peach bread cool completely before storing. Wrapping or sealing it while still warm can cause condensation and make the loaf soggy.
• Room temperature: Store the loaf in an airtight container or wrapped tightly in foil for up to 2 days. Keep it in a cool, dry spot away from direct sunlight.
• Refrigerator: For slightly longer storage, refrigerate the bread in an airtight container for up to 5 days. The texture will firm up a bit in the fridge, but it will still be moist when warmed.
• Freezer: Wrap the fully cooled loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months.
• To thaw, leave the bread at room temperature for a few hours or overnight. For individual slices, you can reheat directly from frozen in the microwave (about 20–30 seconds) or toaster oven.
• For best quality, freeze in slices so you can pull out one serving at a time.
How to Serve
My favorite way to enjoy this recipe or any of my sweet breads is paired with a quiet moment on the porch with my cat and my journal.
• Breakfast: Enjoy a slice with your morning coffee or tea.
• Snack: Serve it chilled or at room temperature with an iced tea or Arnold Palmer on a hot summer day.
• Dessert: Warm up a slice and top it with a scoop of vanilla ice cream
Peach Muffin Option
Want to turn this recipe into peach muffins instead of a loaf? It works great.
• Prepare the batter as directed, then divide it evenly among 12 greased or lined muffin cups. • Bake at 350°F (175°C) for 22 to 26 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Allowing the muffins to cool slightly helps them firm up, making it easier to remove the wrappers without tearing.
Optional: Sprinkle a little coconut sugar or cinnamon on top before baking for added flavor and texture, if desired.
Easy Peach Bread Made with Less Sugar
Sarah Harper MS, RD, LDN
This easy peach bread is light, moist, and naturally sweet, made with fresh peaches and less sugar for a wholesome twist on a classic treat.
Preheat oven to 350°F (175°C). Lightly grease a standard 9x5 inch loaf pan or line it with parchment paper to prevent sticking. Tip: Lining with parchment also makes it easier to lift the loaf out of the pan after baking.
In a large mixing bowl, whisk together the flour, baking powder, coconut sugar, salt, and cinnamon until evenly combined.
In a separate bowl, beat the egg, then stir in the milk, vanilla extract, and melted butter.
Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing. A few lumps are fine and will help keep the bread tender instead of dense.
Gently fold in the chopped or mashed peaches until they’re evenly distributed throughout the batter.
Pour batter into the prepared pan and smooth the top with a spatula.
Bake the peach bread for 60 to 65 minutes, or until the top is golden brown and the center is set.
Let the bread cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.
I make chia pudding a lot, usually by eyeballing the ingredients. It often turns out more liquidy, which I don’t mind since I like drinking it down! It’s a great snack or easy breakfast prep. My go-to combo is 2% Fairlife or Darigold milk (14g protein per cup), chia seeds, and whatever fruit, jam, or nuts I have on hand, sometimes a little cocoa powder too.
This recipe came about when I needed a dairy-, egg-, and gluten-free dish for a summer-themed ladies lunch. It was peak cherry season here in the Gorge, and cherry stands were everywhere! I thought about a salad, but I really wanted to bring a sweet treat. The cherry-lime combo gives cherry limeade vibes. Plus, coconut pairs so well with limes and cherries!
I’m also thrilled to have finally nailed the golden ratio for a pudding-like texture maybe now I’ll eyeball it a little more accurately!
Important Recipe Tip!
When I first made this recipe, I didn’t use a blender, just a whisk to smooth out the coconut milk. None of the recipes I looked at online said to do any other steps.
The chia pudding turned out edible, but there were a tiny chunks of coconut fat throughout, which was kinda weird. If you prefer a creamier texture, like me, try my blender method to fully combine the liquid ingredients before stirring in the chia seeds.
Coconut Chia Pudding Recipe Ingredients
This recipe calls for simple ingredients and with a bit of time will form up in the fridge.
A can full-fat coconut milk: This ingredient aids in the creamy texture.
Coconut milk tip: You can substitute canned coconut milk with 1 part coconut cream and 1–2 parts water. Use less water for a richer, thicker pudding or more water for a lighter texture. Be sure to blend well for a smooth, even mixture before adding chia seeds.
Pure maple syrup or sweetener of choice such as a drizzle of honey, or agave nectar
Pure vanilla extract: I like to use my homemade vanilla extract but whatever you got is fine, or you can omit this ingredient.
A splash of water
Chia seeds: The main ingredient!
Pinch of salt (optional)
Coconut Chia Pudding Instructions
Add the coconut milk, maple syrup, vanilla, water, and salt to a blender and blend until completely smooth.
Tip – The Blender Method: Blending the liquid ingredients, especially the coconut milk, helps create a smooth, consistent base. Canned coconut milk often separates, so blending ensures it’s fully emulsified before adding chia seeds.
Pour the blended mixture into a bowl or jar. Stir in the chia seeds until evenly combined.
Let sit for 5 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 4 hours or overnight until thick and creamy.
Serve chilled with cherry lime sauce or your favorite toppings.
Topping Suggestions for Your Homemade Chia Puddings
Strawberry Sauce or homemade “spoon” jams. Spoon jams just mean they are small batch and might not be made with pectin and less sugar. I often freeze these spoon jams and change the name to freezer jam!
Here is my recipe for the Cherry Lime Jam shown in the pictures.
Your favorite storebought jam
Fresh fruit such as fresh berries, tropical fruits like fresh pineapple
Coconut flakes, especially good for us coconut lovers
Nuts and seeds
Chocolate chips for more decadence!
Peanut butter or nut butter. I love this swirled in with the chia for an even more nutty and creamy pudding.
Pair This Pudding for a Healthy Breakfast and Balanced Meal
Here are some of my favorite chia pudding pairings when I want a little more substance with my snack or meal.
Whole grain toast with nut butter or avocado – adds fiber and healthy fats to keep you satisfied longer.
Whole grain toast with a soft- or hard-cooked egg, cottage cheese, or ricotta – for a protein boost alongside complex carbs.
Layer the chia pudding with Greek yogurt – to increase the protein and make it extra creamy. You could use coconut yogurt for a vegan alternative.
Layered or mixed in with overnight oats – adds fiber, vitamins, and minerals.
Top with or serve alongside a handful of fruit – for natural sweetness, fiber, and extra vitamins and minerals.
Meal Prepping & Storage
This is an excellent recipe for make-ahead breakfasts! And I love this recipe because you can change up the recipe per your liking, plus, chia pudding is perfect for meal prep!
Once mixed, let it chill in the fridge for at least 4 hours or overnight to thicken. Portion it into individual jars or containers for easy grab-and-go breakfasts or snacks throughout the week.
Fridge: Store in an airtight container for up to 5 days.
Toppings: Add fresh fruit, spoon jam, granola, or nuts just before serving to keep textures fresh.
Batch Tip: You can double or triple the recipe if you’re prepping for multiple people or days.
Add the coconut milk, maple syrup, vanilla, water, and salt to a blender and blend until completely smooth.Tip: Blending helps emulsify the coconut milk for a consistent base.
Pour the mixture into a bowl or jar. Stir in the chia seeds until evenly combined. Let sit for 5 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until thick and creamy.
Assemble and Serve
Spoon the chilled chia pudding into bowls or jars. Top with jam, nuts, granola, or enjoy this on its own.
This is an easy, satisfying recipe for a high-protein meal, a side dish for a potluck, summer picnic or gathering, or a make-ahead lunch for the week. This recipe is creamy, tangy, fresh, and filling the whole family will love.
My grandmother used to make a version of this during the summer when we visited. She used sour cream instead of Greek yogurt, macaroni noodles, and either shrimp or tuna. I’ve made a few tweaks to boost the protein, fiber, and nutrition so it works as a complete meal.
I’m also a tuna fan. Cans of tuna are great to have on hand for quick, healthy meals like this one. Another favorite of mine is my spicy tuna with crispy rice bowl.
Large mixing bowl: For mixing everything together.
Rubber spatula: To gently fold ingredients without breaking the pasta.
Measuring spoons: For precise seasoning.
Cutting board + knife: To prep pickles, veggies, and herbs.
Colander: For draining and rinsing the pasta.
Small bowl or jar: For mixing the dressing.
Ingredients
One reason I love this recipe is because it uses simple ingredients fresh for summer!
BRAMI protein pasta: Made from lupini beans, this pasta is packed with plant-based protein and fiber. It holds its shape well and adds extra staying power, making it a great base for balanced meals.
Canned tuna: An easy, affordable source of protein, choose sustainably caught when possible
Dill pickles: Add a punch of tang and satisfying crunch
Fresh cucumber: Keeps things light, crisp, and hydrating
Celery: Adds extra crunch and a touch of natural saltiness
Red onion: Brings sharpness and color, rinse under cold water to mellow if needed
Fresh dill: The herby star that ties it all together with bright, aromatic flavor
Ingredient Spotlight: Why Tuna + Pickles Work
Tuna! Tuna is a pantry staple that is a great source of protein, omega-3s, and essential nutrients like selenium and B12. It’s affordable, satisfying, and adds a savory, meaty element that balances beautifully with bright, briny flavors.
Pickles! Dill pickles bring bold acidity and crunch that cuts through the creaminess of the dressing and the richness of the tuna. They wake up the whole dish and make every bite pop.
Together, tuna and pickles create a delicious combo of creamy, tangy, and savory, making this pasta salad feel fresh and satisfying without being heavy.
Dressing For Creamy Tuna Pasta Salad
Plain Greek yogurt: Adds creaminess and protein with a lighter touch than mayo
Mayonnaise: For richness and that classic deli-style flavor
Pickle juice: Brings a briny tang, adjust to taste
Dijon mustard: Adds depth and just a little bite
Chopped fresh dill: Yes, more dill! It builds on the herby flavor throughout
Lemon juice: Brightens the dressing, fresh-squeezed is best
Garlic powder: Rounds out the flavor with a savory note
Salt and black pepper: Season to taste
Instructions
Cook the pasta according to the package directions until al dente. Tip: Don’t overcook—protein pasta can get mushy if left too long. Rinse under cold water right away to stop the cooking and cool it down for the salad.
Combine the tuna, pickles, cucumber, celery, red onion, and 2 tablespoons of dill in a large bowl. Tip: Flake the tuna with a fork first so it mixes more evenly. You can rinse the red onion under cold water to mellow its bite if desired.
In a small bowl, whisk together all the dressing ingredients until smooth and creamy. Tip: Taste the dressing before adding—it should be creamy, tangy, and herby. Adjust salt, pepper, or pickle juice to your liking.
Add the cooled cooked pasta to the tuna and veggie mixture. Pour the dressing over and toss gently until everything is well coated. Tip: Use a rubber spatula to fold the ingredients together without breaking up the pasta.
Taste and adjust seasoning as needed. Tip: Add extra lemon juice or pickle juice for more brightness, or a pinch of salt if it feels flat.
Chill for at least 30 minutes before serving. Tip: This gives the flavors time to meld and makes the salad even more refreshing. It also holds up great for meal prep!
Variations to Try
This recipe is super flexible, feel free to mix it up based on what you have on hand or what sounds good.
Switch up the type of pasta: Elbow macaroni gives it that classic feel, but penne pasta, whole grain pasta, or any short-cut shape will work. Just aim for something that holds onto the dressing.
Use a different type of tuna: Any cans of tuna will work, solid white, chunk light, or flavored varieties. Choose what you enjoy and what fits your budget.
Add more fresh veggies: Chopped red bell pepper, green onions, or even thawed frozen peas can boost color, crunch, and fiber.
Try light mayo: Swap it in for the regular mayo in the dressing if you’re looking to lighten things up a bit without losing creaminess.
Toss in fresh herbs: Not a dill fan? Try chopped fresh parsley for a different herby twist.
Boost the flavor: Add a pinch of celery seed to the dressing for a subtle, old-school deli vibe.
How to Store and Meal Prep
This pasta salad is perfect for prepping ahead, it actually tastes better after the flavors have time to meld.
Storage: Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. Give it a quick stir before serving.
Meal prep tip: Divide the salad into individual containers for grab-and-go lunches or easy weeknight dinners. It holds up well without getting soggy.
Refreshing leftovers: If it looks a little dry after a couple of days, stir in a splash of pickle juice or a spoonful of yogurt to bring it back to life.
This creamy, tangy Dill Pickle Tuna Pasta Salad is packed with protein and crunch, making it perfect for meal prep or potlucks. It’s a fresh, flavorful twist on a nostalgic classic.
Cook the BRAMI pasta according to the package directions until al dente. Drain and rinse under cold water until fully cooled.
Prep the Salad Ingredients
In a large bowl, combine the drained tuna, chopped pickles, cucumber, celery, red onion, and 2 tablespoons of fresh dill.
Make the Dressing
In a separate small bowl, whisk together the Greek yogurt, mayonnaise, pickle juice, Dijon mustard, chopped dill, lemon juice, garlic powder, salt, and black pepper until smooth.
Assemble the Salad
Add the cooled pasta to the bowl with the tuna and vegetables. Pour the dressing over the top and mix until everything is evenly coated.
Chill and Serve
Cover and refrigerate for at least 30 minutes before serving. Garnish with additional fresh dill if desired.
Notes
Nutrition Facts: Nutrition information is an estimate based on 6 servings. Exact values will vary depending on specific ingredients and brands used.
Amish (Quick) Pickled Beets Recipe with Mustard Seeds
As a dietitian, I’m always looking for simple ways to help people enjoy more vegetables, and this quick-pickled beet recipe is one I come back to often. Plus, I love same day recipes, especially for my pickles!
The natural sweetness of the beets pairs perfectly with the tangy brine and the subtle bite of mustard seeds. It’s easy to make, no canning required, and keeps well in the fridge all week.
Whether you’re a longtime beet lover or just warming up to them, these pickled beets work beautifully as a healthy snack, a colorful side dish, or a bright addition to salads and grain bowls.
But you will love making this recipe because it is super versatile. Enjoy it with salads and grain bowls as a simple snack, in a sandwich, and even spooned over-top cottage cheese! You will also love making this recipe because it is so much better than store bought canned beets and very easy to whip together.
Enjoy the tangy and natural sweetness of these pickled beets with the gentle pops of flavor from the mustard seeds.
What Makes This Recipe “Amish”?
This recipe reflects traditional Amish cooking through its simplicity, use of pantry staples, and practical preservation methods. The vinegar-based brine, minimal ingredients, and no-fuss approach are all hallmarks of classic Amish recipes.
Tools for This Recipe
Large Saucepan
Sharp Knife or Mandolin
16 to 24oz Sanitized Jars and Lids
plastic gloves
Ingredients for Quick Pickled Beets with Mustard Seeds
Fresh Beets (I used red beets)
White Vinegar (you could use apple cider vinegar as well)
Water
Salt
Mustard Seeds
Optional ingredients:
Honey – In my opinion, the beets do not need any additional sugar for they are naturally sweet.
Black Peppercorns – I prefer to omit these because i like chewing on the mustard seeds, however if you do not plan on doing that, Black peppercorns add a lovely spicy flavor.
How to Make This Recipe
In a saucepan, combine white vinegar, water, and salt. Bring the mixture to a gentle boil.
Using a mandolin or a sharp knife, thinly slice the peeled beets.
Place beets and mustard seeds in the saucepan, ensuring they are fully or mostly immersed in enough water mixture. Allow the mixture to simmer for 1 to 7 minutes. I like my beets to be on the crunchy side (basically raw) but cook to your liking. Cooking the beets longer for them to be slightly tender but still have a crisp bite.
Remove the saucepan from heat and let the pickling liquid cool to room temperature.
Once cooled, transfer the pickled beets and liquid into a clean, airtight jar.
Refrigerate for at least 24 hours before serving to allow the flavors to meld.
Tips for Success
Wear gloves when peeling if you want to avoid beet-stained hands—but skipping them is fine if you don’t mind a little color.
Adjust the sweetness by adding more or less sugar to suit your taste.
Let them sit for at least a day or two in the fridge before eating. The flavor deepens and gets better with time.
Storage and Shelf Life
Once cooled, store the pickled beets in a clean, airtight jar or container in the refrigerator. Because this is a quick pickle (not a canned product), they should always be kept chilled.
The flavor gets even better after a day or two, and they’ll keep well for up to 2 weeks. Always use a clean utensil to remove beets from the jar to help them stay fresh longer. If the brine becomes cloudy or the beets lose their bright color or smell off, it’s time to compost them and make a fresh batch.
Ways to Use Pickled Beets
My favorite way to enjoy these quick-pickled beets is on a pickle tray or charcuterie board alongside creamy goat cheese and a mix of other pickled veggies. But they’re also an easy way to brighten up everyday meals. Here are some simple ideas:
Tossed into a fresh salad
Added to a grain bowl with greens, grains, and a protein
Layered on pizza with goat cheese or ricotta
Tucked into a sandwich or wrap for a sweet-tangy crunch
Served over tacos with roasted veggies or pulled meat
You can even use them in breakfast dishes. Try adding them to savory oatmeal, serving them over scrambled eggs, or plating them next to hard-boiled eggs for a pop of color and flavor.
Variations to Try
This recipe is easy to customize based on what you have on hand or your flavor preferences. Here are a few ways to make it your own:
Use sugar use white instead of brown sugar for a cleaner, more neutral sweetness.
Add whole cloves or a cinnamon stick for a warm, spiced note.
Drop in a dried or fresh hot pepper if you like a little heat.
Tuck in a few slices of onion for extra bite and tang.
Add fresh herbs like dill or thyme for a more herbaceous twist.
Try one or two at a time to see what you like best. This recipe is flexible, so don’t be afraid to play around with it.
Peel and slice or wedge the beets. Use a mandoline for even slices or cut them into uniform pieces by hand.
Step 2: Cook the Beets (Optional)
For a softer texture, place the beets in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for about 15 minutes, or until tender. Drain and let cool slightly. If you prefer a firmer texture, you can skip this step and use raw beets.
Step 3: Prepare the Pickling Liquid
In a medium saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt are completely dissolved.
Step 4: Add the Spices
Add the mustard seeds, black peppercorns, garlic, and bay leaf (if using) to the pickling liquid. Stir to combine.
Step 5: Pickle the Beets
Place the cooked or raw beet slices into a clean jar or container. Pour the hot pickling liquid over the beets, ensuring they are fully submerged.
Step 6: Cool and Refrigerate
Allow the beets to cool to room temperature. Once cooled, cover the jar or container and refrigerate. The beets will be ready to eat after at least 2 hours, but they taste even better after a day or two in the fridge.
Stop what you’re doing. This is not your average tuna salad. Pickle lovers, this one’s for you.
This creamy, crunchy tuna salad is packed with tangy flavor from chopped pickles, lemon juice, and a mayo-yogurt dressing that hits all the right notes.
Want to take it even further? Add a sprinkle of Trader Joe’s Dill Pickle Seasoning recipe for an extra dill-icious twist. High in protein and perfect for meal prep, sandwiches, or scooping onto crackers—this is the tuna salad you’ll want to make on repeat.
Three Reasons Why I Love This Dill Pickle Tuna Salad
Canned tuna is a pantry staple in my house. Having cans of tuna on hand is one of the easiest ways to whip up a high-protein, nutritious meal. This easy recipe comes together in under 5 minutes, and there are endless ways to make it. Lately, I’ve been loving this dill pickle-inspired version with a creamy mayo-yogurt base and a sprinkle of Trader Joe’s Pickle Seasoning for extra tangy flavor.
High in Protein: This recipe makes it easy to hit your protein goals. Enjoy it in a sandwich, wrap, or with crackers for a quick and satisfying meal.
Quick and Customizable: Just chop, mix, and you’re done. It’s a 5-minute recipe that’s flexible and fun to tweak depending on your mood or what you have on hand.
Perfect for Meal Prep: I like to make a big batch and store it in the fridge for easy lunches. It keeps well and gets even more flavorful after a day or two.
Tools You’ll Need
Large bowl: For mixing everything together.
Small bowl: To quickly whisk up your sauce.
Measuring cups and spoons: For seasoning and sauce ingredients.
Rubber spatula: Makes mixing easy without breaking up the tuna too much.
Ingredients for Easy Dill Pickle Tuna Salad Recipe
Here are the ingredients in this creamy, crunchy salad—and what each one brings to the dish:
Canned Tuna (in water or olive oil): A convenient, high-protein base that’s affordable and packed with omega-3s.
Celery (diced): A classic tuna salad add-in for crunch and fresh, clean flavor.
Red Onion (finely chopped): Adds sharpness and color. Tip: Soak in water for 5–10 minutes to mellow out the bite if desired.
Pickles (diced): Crunchy, salty, and briny. They add texture and that signature dill pickle punch.
Sea Salt: Enhances flavor. Start with a pinch and adjust to taste, especially if your pickles are salty.
Dressing
Dill Pickle Juice: A splash brings the whole salad to life with a bold, zippy finish.
Lemon Juice: Brightens the salad and balances out the richness of the mayo.
Dijon Mustard: Adds a subtle kick and depth without overpowering the dill flavor.
Regular Mayo: Classic, creamy base that binds everything together.
Optional – Pickle Seasoning Blend (like Trader Joe’s): Adds even more tangy, herby dill flavor. The amount of pickle flavor is totally up to you.
How to Make This Dill Pickle Tuna Salad
Once you prep your ingredients, this recipe only has 2 steps!
Prep your ingredients: Chop the veggies and drain your tuna.
Mix the sauce: In a small bowl, stir together the dill pickle seasoning, lemon juice, pickle juice, and salt.
Combine and taste: Add everything to a large bowl and mix well. Taste and adjust with more lemon, salt, or pickles to make it your own.
More Ingredient Add-Ins & Swaps
Mix it up with these optional touches to make this tuna salad your own:
More Pickles: Can’t get enough? Add extra chopped pickles or a spoonful of dill pickle relish for even more tang and texture.
Trader Joe’s Dill Pickle Seasoning or make your own!
Red Bell Peppers: A pop of color and natural sweetness that pairs well with the briny flavors.
Drizzle of Olive Oil: Adds richness, healthy fats, and a silky finish—especially nice if you’re using tuna packed in water.
Garlic Powder: A quick way to boost savory depth without chopping anything extra.
Fresh Herbs (Dill, Parsley, Chives, or Green Onions): Add brightness, flavor, and a little visual flair.
Plain Greek Yogurt or More Mayo: Want it creamier? Stir in 1–2 tablespoons at a time until it’s just right.
Easy Meal Prep Tips
This is one of my go-to Sunday meal prep recipes. It takes just minutes to make and keeps well for 3–4 days in an airtight container in the fridge.
Tip: Easily double or triple the batch if you’re feeding a crowd or want lunches ready for the week.
How to Serve This Tasty Tuna Salad
With crackers: For a quick protein snack or light lunch.
On a bed of lettuce: Think tuna salad lettuce cups!
In a wrap, in pita bread, or a sandwich: Cold and crunchy between two slices of wheat bread, or…
Tuna melt style: Serve it open face on a slice of bread with melted American or cheddar cheese.
Over rice: My favorite way! Serve it warm or cold with chopped pickles and sauerkraut for a tangy twist.
Craving Something Heartier? Try My Protein Pasta Salad
If you love this Dill Pickle Tuna Salad but want something a little more filling, I’ve got you. My Protein Pasta Dill Pickle Tuna Salad combines everything you love about classic tuna salad! It has a creamy dressing, crunchy veggies, and bright pickle flavor, with the added bonus of high-protein pasta to make it a more complete meal.
Store it in an air-tight container and it’s perfect for meal prep and meal planning, potlucks, or whenever you want a satisfying lunch that doesn’t skimp on flavor or nutrition.
Recipe Coming SOON!
Optional but Delicious: A DIY Dill Pickle Seasoning Blend
Trader Joe’s makes a seasonal Dill Pickle Seasoning! But if it’s out of season or sold out, you’ll want to keep this recipe on repeat year-round.
Try making your own DIY dill pickle seasoning blend at home. It’s simple, customizable, and made with pantry staples.
DIY Dill Pickle Seasoning Blend: Mix together the following ingredients in a small jar or spice container:
1 tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon True Lemon –True Lemon is a non-GMO, shelf-stable powder made from real lemon juice and peel. One packet adds a clean, citrusy punch that works great in seasoning blends.
½ teaspoon sugar
½ teaspoon kosher salt
¼ teaspoon mustard powder
Optional: pinch of celery seed or dill seed for extra flavor
Tip: Taste and adjust as you go, add more salt or citric acid if you want it tangier.
10 Ways to Use Your own DIY Pickle Seasoning or Trader Joe’s Pickle Seasoning
This tangy, dill-forward blend adds a punch of flavor to more than just tuna salad. Besides blended into a Tuna Salad, here are 10 easy and delicious ways to use it:
Popcorn: Sprinkle it over freshly popped popcorn to make dill pickle popcorn!
Chicken Salad: Stir into mayo or Greek yogurt-based chicken salad for extra zing.
Soup: Add to creamy soups like potato, cauliflower, or broccoli cheddar for a subtle tang.
Cottage Cheese Dip: Mix with cottage cheese and a splash of pickle juice for a protein-rich dip.
Freshly Scrambled Eggs: Add a pinch just before serving to brighten up your breakfast.
Cream Cheese Bagel Spread: Stir into softened cream cheese and spread on a toasted bagel.
French Fries Seasoning: Combine with vinegar powder and sprinkle over fries or roasted potatoes.
Greek Yogurt Dip: Mix with yogurt, lemon juice, pickle juice, dill, and parsley for a dill-licious dip!
Potato Salad: Use it as a flavor booster in classic or mustard-based potato salad recipes.
Impossible or Beef Burgers: Mix the seasoning into Impossible meat or ground beef to make impossible or ground beef patties. Grill and top with plenty of sliced pickles for the ultimate dill pickle burger experience.
This creamy, crunchy Dill Pickle Tuna Salad is packed with tangy flavor and high-protein ingredients, making it the perfect quick lunch or meal prep staple.
In a medium bowl, mix the tuna, pickles, celery, red onion, and dill.
In a small bowl, whisk together the Greek yogurt, mayo, pickle juice, Dijon, lemon juice, garlic powder, salt, and pepper.
Pour the dressing over the tuna mixture and stir to combine. Taste and adjust seasoning if needed.
Chill for 20 minutes before serving for the best flavor (optional but recommended).
Notes
Nutrition Disclaimer: Nutrition information is an estimate and may vary based on ingredients used and portion sizes. This information should not be considered a substitute for professional dietary advice. Always consult with a registered dietitian or healthcare provider for personalized guidance.
