Thousand Island Dressing

Preparation info

  • Difficulty


  • Yield: About

    1½ Cups

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

A Thousand Island dressing is not of Southern origin. Legend has it that it was created many years ago by the executive chef of the Drake Hotel in Chicago. He concocted the mayonnaise dressing with many chopped foods such as olives, pickles, and egg, and when his wife saw it she remarked that it looked like the Thousand Islands, near Ontario, New York, that they had recently visited. Whatever its origins, I cannot imagine a Southern home without it.


  • 1 cup mayonnaise
  • ¼ cup chili sauce or ketchup, or equal parts of each
  • 1 hard-cooked egg, chopped
  • 1 tablespoon finely chopped onion
  • 2 tablespoons finely chopped pimiento-stuffed green olives
  • ½ cup finely chopped heart of celery
  • 2 tablespoons finely chopped sweet pickles
  • Lemon juice to taste
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 2 teaspoons finely chopped parsley


Combine all the ingredients in a mixing bowl and blend well. Serve on wedges of iceberg lettuce, on hard-cooked egg halves, seafood, and so on.