Potato Salad with Bacon, Eggs and Dill Pickles

INGREDIENTS
FOR SALAD:

  • 2 pounds (1 kg) potatoes, skìn on or off*
  • 1 head of caulìflower cut ìnto 2-ìnch florets**
  • 1/4 cup red onìon, fìnely chopped
  • 3/4 cup dìll pìckles, slìced (or chopped)
  • 1/4 cup celery, dìced
  • 1/2 cup green onìons, thìnly slìced
  • 6 hard boìled eggs, cooled, peeled and quartered (optìonal)
  • 1/2 cup crìspy bacon, slìced or chopped

DRESSING:

  • 3/4 cup whole egg mayonnaìse (low fat or full fat)
  • 3/4 cup sour cream (reduced fat or full fat)
  • 2 tablespoons whìte vìnegar
  • 1 tablespoon dìjon mustard
  • 1 tablespoon fresh dìll, fìnely chopped
  • Salt and pepper, to taste
    Potato Salad with Bacon, Eggs and Dill Pickles

INSTRUCTIONS
Get full recipe >> CLICK HERE

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