Mock Potato Salad - Low Carb

 Ingredients:

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 in 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