Low Carb Recipe: Potato Salad, Except Not

Okay, so I just started eating low carb a couple of weeks ago. I've already lost 5 lbs and this time around I'm actually enjoying the food. So I'm going to share some of the recipes I love with you . . .

For July 4th, my husband barbecued - which is obviously fine - but I needed some sort of sides. Now I'm not hard core low carb. I'm very free with fruits and vegetables and allow most sauces. So I cut fresh tomatoes, had a plate full of carrots, pickles, grape tomatoes and Ranch dressing.

And I made this Cauliflower Potato Salad . . . that seriously tasted like the real thing except the consistency of the cauliflower and the potatoes is different. But even my husband and friends ate it and they're not eating low carb.

Cauliflower "Potato" Salad

16 oz. bag frozen cauliflower 

4 hard boiled eggs, chopped 

2 stalks celery, chopped 

3 green onions 

3 tablespoons yellow mustard 

1/2 cup mayonnaise 

2 tablespoons dill pickle relish 

1/8 teaspoon celery seed 

1/4 teaspoon pepper 

1/2 teaspoon salt 

Pinch dill

Boil or steam the cauliflower until soft, but not mushy; then drain. Add iced cold water to the pan and let cauliflower sit in it. 

Once cool, then cut cauliflower in small pieces. 

Mix the mustard with the mayonnaise, then mix together with all other ingredients and the cauliflower. 

Best if chilled at least 2 hours before serving. Stayed well in the refrigerator overnight.