Ingredients
Original recipe (1X) yields 8 servings
- 1 pound yellow or red potatoes, scrubbed and diced (1/2- to 1-inch)
- 2 cups bite-size cauliflower florets
- ½ teaspoon salt, divided
- ¼ cup mayonnaise
- ¼ cup whole-milk plain strained (Greek-style) yogurt
- 1 tablespoon dill pickle brine
- 1 tablespoon whole-grain mustard
- 1 tablespoon chopped fresh parsley
- ½ teaspoon ground pepper
- 2 large hard-boiled eggs, chopped
- ½ cup finely diced celery
- â…“ cup chopped dill pickles
- ¼ cup finely diced sweet onion
Directions
- Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and cook for 5 minutes. Add additional steaming water if needed, then add cauliflower; cover and steam until the vegetables are very tender, 6 to 9 minutes more. Evenly spread the potatoes and cauliflower on a large rimmed baking sheet and sprinkle with 1/4 teaspoon salt. Let cool until warm but not hot, about 7 minutes.
- Meanwhile, whisk mayonnaise, yogurt, dill pickle brine, mustard, parsley, pepper and the remaining 1/4 teaspoon salt in a large bowl. Add the potatoes and eggs and gently mash everything together. Stir in the cauliflower, celery, pickles and onion.
To make ahead
Refrigerate in an airtight container for up to 1 day.
Green Pasture
