Ingredients
2lbspotatoesskin on or off
1headcauliflowercut into 2-inch florets
¼cupred onionfinely chopped
¾cupdill picklessliced or chopped
¼cupcelerydiced
½cupgreen onionsthinly sliced
6hard boiled eggscooled, peeled and quartered, optional
½cupcrispy baconsliced or chopped
¾cupwhole egg mayonnaiselow fat or full fat
¾cupsour creamreduced fat or full fat
2tbspwhite vinegar
1tbspdijon mustard
1tbspfresh dillfinely chopped
Salt and pepperto taste
Preparation
Chop the potatoes into 1-inch pieces.
Boil potatoes with cauliflower florets in a pot of salted water for about 10 to 15 minutes, or until both are tender. Drain and allow to cool completely.
In a large salad bowl, combine the potato, cauliflower, onion, pickles, celery, and 1/4 cup of green onion. Toss to combine well.
In a smaller bowl, mix together all of the dressing ingredients.
Pour over the salad, mixing through until completely coated in dressing.
Taste test and season with salt and pepper, if desired. Refrigerate before serving.
When ready to serve, top with remaining green onions, bacon, and quartered boiled eggs. Garnish with extra dill leaves, if desired.
