Name: Potato Salad with Bacon, Eggs and Dill Pickles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serves
Ingredients: 2 pounds (1 kg) potatoes, skin on or off*; 1 head of cauliflower cut into 2-inch florets**; 1/4 cup red onion, (finely chopped); 3/4 cup dill pickles, (sliced (or chopped)); 1/4 cup celery, (diced); 1/2 cup green onions, (thinly sliced ); 6 hard boiled eggs, (cooled, peeled and quartered (optional)); 1/2 cup crispy bacon, (sliced or chopped); 3/4 cup whole egg mayonnaise ((low fat or full fat)); 3/4 cup sour cream ((reduced fat or full fat)); 2 tablespoons white vinegar; 1 tablespoon dijon mustard; 1 tablespoon fresh dill, (finely chopped); Salt and pepper, ( to taste)