Geraldine's Potato Salad

Ingredients

• 3/4 cup plain low-fat yogurt
• 3/4 cup nonfat sour cream
• 3 tablespoon spicy brown mustard, preferably gulden’s
• 2 tablespoon dill pickle juice from the jar
• 1 tablespoon olive juice from the jar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon beau monde seasoning*
• 1/2 teaspoon old bay seasoning, plus more for garnish
• 2 1/2 pound russet potatoes, peeled and cut into 1-inch chunks (about 6 cups)
• 16 cup water
• 1 tablespoon kosher salt, plus more to taste
• cooking spray
• 1 head cauliflower, chopped into 1-inch chunks (about 6 cups)
• 1 cup egg substitute, such as egg beaters
• 2 cup liquid egg whites
• 1 1/2 cup finely diced dill pickles
• 1/2 cup jarred green olives with pimento, packed in vinegar, chopped finely
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped scallion
• pepper, to taste