Church Lady Geraldine’s Born Again Potato Salad

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2 1/2 lbs russet potatoes, peeled and chopped into 1 inch chunks (about 6 cups)

1 head cauliflower, chopped into 1 inch chunks (about 6 cups)

16 c water

1 T kosher salt

1 c Egg Beaters, cooked on low in a covered frying pan and chopped.

2 c Liquid Egg Whites, cooked on low in a covered frying pan and chopped

1 1/2 c dill pickles, small dice

1 1/2 c celery, small dice

1/2 c jarred green olives with pimento (packed in vinegar, not oil), chopped fine

1/2 c red bell pepper, chopped fine

1/2 c green onion, chopped fine

3/4 c plain low-fat yogurt

3/4 c non-fat sour cream

3 T Gulden’s Spicy Brown Mustard

2 T dill pickle juice from jar

1 T olive juice from jar

1 T sugar

1 t salt

1 t black pepper

1 t Beau Monde Seasoning

1/2 t Old Bay Seasoning, plus more to sprinkle on top for color

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