Low Carb Potato Salad

By linda1949

Ingredients

• 1 pound cauliflower florets, chopped into 1/2" pieces
• Kosher Salt
• 1/2 cup olive oil mayonnaise
• 1 teaspoon yellow mustard
• 1 1/2 teaspoon fresh dill
• Freshly ground pepper, to taste
• 1/4 cup finely chopped dill pickle
• 1 medium celery stalk, finely chopped
• 1/4 cup chopped red onions
• 1 tablespoon pickle juice
• 6 hard boiled eggs, sliced
• paprika, for garnish

Details

Preparation time 10mins
Cooking time 35mins
Adapted from

Preparation

Step 1

Place 1" of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
Meanwhile, in a small bowl, combine the mayo, mustard, dill, pinch of salt and pepper. Set aside.
Chop 4 eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.