This post may contain affiliate links. Please read our disclosure policy.
Creamy mayo meets tangy ketchup with the pop of pickle relish and zesty onions in this Thousand Island Dressing. It brings a punch of flavor that I just can’t resist, whether I’m drizzling it on a salad or spreading it on a burger.
If you’ve been around here for long, you know that I have a thing for homemade salad dressings. I just love recreating all the flavors from the classics I grew up with. And, making them fresh results in a dressing that is so much better than bottled. This recipe for thousand Island dressing is closest to my homemade Russian dressing, but slightly sweeter.
Thousand Island Dressing
This is the salad dressing that appeared most frequently at our table, growing up. My dad loved thousand island even more than Catalina, so even our taco salads were often made with Thousand Island. And, while I never really appreciated the complexity of its flavors as a child, I’ve learned to appreciate the way it all comes together as an adult.
With just a few minutes, I can enjoy the freshest, tastiest dressing around. The recipe here makes a good amount, but I always double the recipe. It keeps like a dream in the refrigerator, and it’s nice to have enough to dress up my salads over the week.
Ingredients and Substitutions
Creamy Base – I use mayonnaise and ketchup here to create that rich, slightly tangy foundation that defines this dressing.
Sweet and Tart Elements – The relish and lemon juice work side by side to brighten everything up. I like the sweetness of pickle relish here, but you can adjust it with a little vinegar, depending on how sharp you want the dressing.
Savory Boosters – I include Worcestershire sauce, paprika, and salt to add subtle layers of savory depth.
Onion – A finely diced yellow onion adds a mild bite that blends throughout the dressing.
Notes on Equipment
- Chef’s knife
- Cutting board
- Measuring spoons
- Whisk
- Mixing bowl – This stainless steel champ is the only one that I currently recommend shipping. I love my Anchor Hocking mixing bowls, but the past three sets all arrived broken.
I like this recipe. Easy to make. Thank you for sharing it.
How to Make Thousand Island Dressing
Prepping the Onion – I peel the outer layer of the onion, then dice it finely. Most of the onion will go into a sandwich bag in the fridge for future me to use.
Combining the Ingredients –Measure out all the ingredients into a medium-size bowl and whisk to combine.
Chilling – You’re going to want to let the dressing rest in the fridge overnight before serving (at least 12 hours). This lets all those flavors to meld. Just give it a shake before serving.
Expert Tip
Making this dressing is a lot like introducing strangers at a party. Many of these ingredients have a lot of personality, and it is going to take time for them to get comfortable being around one another. Taste the dressing right after whisking it, before you pop it into the fridge. But, don’t adjust anything, yet. You can absolutely adjust the flavors if you like it sweeter, tangier, or sharper. But, taste again after resting it, then make the decision on what to adjust.
Manage Consistency – For a thicker dressing, you can withhold some or all of the liquid from the sweet pickle relish. But, if it winds up being too thick, just add an extra splash of lemon juice or water.
Smaller Pieces – Texture can make or break this dressing. You’re going to want to dice the onion quite small so that the pieces can incorporate easily throughout the sauce. The same goes for the pickle or relish.
Serving Suggestions
This thousand island dressing is a great way to dress up a satisfying salad for dinner. I like it over bold, hearty salads like my bacon and egg salad or this southwest chicken salad.
And, if you have never tried it with a carnitas salad bowl, you are missing out! The savory, slow-cooked pork with crisp vegetables and a generous drizzle of thousand island makes every bite so satisfying.
Make Ahead & Storage
Make Ahead: Absolutely! You can and should make this in advance. I like to make mine with a thick consistency that is ideal as a spread for burgers. Then, it’s quick work to thin it down for a salad dressing.
How to Store: I store this dressing in an airtight jar in the fridge. It keeps well for up to two weeks.
More Old School Salad Dressings
Frequently Asked Questions
Not at all! Cooking onions increases the sweetness as they caramelize. This thousand island dressing recipe uses a raw onion instead, for its delightfully sharp bite.
It almost certainly has to do with the ketchup and pickle relish. Some brands are sweeter than others, with added sugars. Try adding a small splash of lemon juice or vinegar to cut down the sweetness. Or, you can add a pinch of salt to sharpen the other flavors.
If it’s too thick, stir in some water, lemon juice, or pickle juice a little at a time until it loosens. If it’s too thin, you’ll need to add a bit more mayonnaise to bring back that classic creamy consistency.
Thousand Island Dressing
Ingredients
- 1 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons finely minced yellow onion
- 2 tablespoons sweet pickle relish adjust to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice adjust to taste
- ½ teaspoon paprika adjust to taste
- ¼ teaspoon kosher salt adjust to taste
Instructions
- Combine the mayonnaise, ketchup, onion, pickle relish, Worcestershire sauce, lemon juice, paprika, and salt in a medium-sized bowl. Whisk to combine.
- Transfer the dressing to an airtight container and refrigerate until ready to serve. For best results, allow the dressing to rest in the refrigerator for at least 12 hours, to allow the flavors to meld, before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks great. But I think you forgot an ingredient. There’s a red powder in the photo of the ingredients that’s not listed in the list of ingredients. Is that paprika?? If so how much do we add? Thanks.
oh my goodness!! Thank you, Lisa. That’s a good catch! YES, you need paprika. I’ll edit the recipe above to show the correct amount. Sorry for the confusion.
I like this recipe. Easy to make.
Thank you for sharing it.
P.S. To Miss Lisa Vitale, it is a 1/2 teaspoon of Paprika.
Good cooking!
I’m glad you’re enjoying the dressing, Donna!