Ingredients:

Mock Potato Salad - Low Carb
From Linda’s Low Carb Recipes
  • 16 ounce 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, optional 
  • 1/8 teaspoon celery seed, optional 
  • 1/4 teaspoon pepper, or to taste 
  • 1/2 teaspoon salt, or to taste 
  • Pinch dill, optional

Directions:

    1. Cook the cauliflower until soft, but not mushy; drain well.
    2. Cool, then cut into small pieces.
    3. Mix the mustard with the mayonnaise, then mix all ingredients into the cauliflower.
    4. Chill at least 2 hours.

Makes 6-8 servings
Do not freeze

Per 1/6 recipe: 215 Calories; 19g Fat; 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 161 Calories; 14g Fat; 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs