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
A salad with dill pickles and dill pickle brine has got to be good. 😋🥒
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You know, I think I will love this recipe? It’s almost exactly like the one I make usually, but I never would have thought of using cauliflower. It’s a perfect way to use it, because cauliflower is so bland and needs a lot of help to bring out its delicate attributes. Along with the Greek yogurt and the mayo, and the dill pickle brine, really good! I didn’t think of the yogurt, either. By the way, has anyone tried avocado mayo yet? It is so good. No soybean oil acid reflux; your esophagus will love you.
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