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Potato Salad with Bacon & Dill Pickles
Ingredients
  • subheading: FOR SALAD:
  • 2 pounds (1 kg) potatoes, skin on or off*
  • 1 head of cauliflower cut into 2-inch florets**
  • ¼ cup red onion, finely chopped
  • ¾ cup dill pickles, sliced (or chopped)
  • ¼ cup celery, diced
  • ½ cup green onions, thinly sliced
  • 6 hard boiled eggs, cooled, peeled and quartered (optional)
  • ½ cup crispy bacon, sliced or chopped
  • subheading: DRESSING:
  • ¾ cup whole egg mayonnaise (low fat or full fat)
  • ¾ 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
Steps
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