In a large pot, cook potatoes in salted boiling water. Cool, peel & cube. Boil eggs & coarsely chop. In a saucepan, fry bacon until crisp. Remove from pan & blot on paper towel reserving bacon drippings for dressing. Crumble bacon. Slice green onion & radishes. Place everything EXCEPT the radishes in a large bowl.
In a bowl, whisk together reserved bacon drippings, light salad dressing, vinegar, sugar, mustard, salt, celery seed & dill weed. Blend well. Pour over potato mixture & carefully combine well. Cover & refrigerate for several hours or overnight.
Just prior to serving, add radishes & add more salt if necessary. Carefully combine & serve.
In a saucepan, fry bacon until crisp, Remove from pan, reserving bacon drippings.
Preheat oven to 400 F. Line a baking sheet with foil & coat with cooking spray. Spread cauliflower florets on foil; sprinkle with salt & pepper to taste. Bake for 10-15 minutes or until cauliflower begins to brown slightly. Remove from oven & cool slightly.
While the cauliflower bakes, saute the onion in bacon drippings until tender. Set aside. Cook, peel & cube potatoes.
In a small dish, combine salad dressing, cider vinegar, sugar, mustard & garlic salt. In a large bowl, combine potatoes, cauliflower, sauteed onion & dressing. Fold together & taste to see if more salt is needed. Serve as is or chilled.
I found, if you add the radishes just before serving keeps them crisp & prevents them from ‘bleeding’ their color into the salad.
In regards to the cauliflower salad, I have also made it leaving the cauliflower RAW & substituting the white onion for green. I liked that added bit of ‘crunch’.