Equal parts broccoli, cauliflower and cooked potato, all cut in bite-sized pieces
2 dill pickles, cut in small pieces
1 cup chopped red onion
mayonnaise
sour cream
2 tsp. brine from dill pickles
1 tsp. celery seeds
1/2 tsp. dried mustard
Combine all vegetables in a large bowl. Using enough mayo and sour cream to coat the veggies, mix other ingredients together before tossing it all together.
Let flavours blend in refrigerator for at least 1 hour before serving.
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