In The Pink Vegetable Salad

• 3 cups baking potatoes, cooked, peeled and cubed
• 2 1/2 cups cauliflower florets, par-cooked in salted water for 5 minutes
• 3/4 cup celery, diced
• 3/4 cup yellow onion, diced
• 2 garlic cloves, minced
• 2/3 cup dill pickle, chopped
• salt and pepper (to taste)
• 1 tablespoon lemon juice, prefer fresh squeezed
• 2 tablespoons spicy brown mustard
• 1/2 cup mayonnaise
• 1 cup beet, cooked and cubed like potatoes
• 5 cups lettuce, shredded (optional)
• 1 cup fresh parsley, chopped (optional)
• 5 hard-boiled eggs, chopped (optional)

1. In a large mixing bowl, combine all the vegetables, except beets; salt and pepper to taste.
2. In a small bowl, whisk together lemon juice, mustard and mayonnaise; add to vegetables in bowl and blend.
3. At this point, salad can be chilled overnight for the flavors to meld.
4. Stir in beets just before serving.
5. For individual servings, mound salad on a bed of shredded lettuce, if desired, and garnish with parsley and eggs.

baking potatoes, cauliflower, celery, yellow onion, garlic, dill pickle, salt, lemon juice, brown mustard, mayonnaise, potatoes, fresh parsley, eggs

Taken from www.food.com/recipe/in-the-pink-vegetable-salad-328554 (may not work)