Old-Fashioned Egg Mock Potato Salad

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1 large head cauliflower, cleaned and finely diced (about 4 cups)
6 hard-boiled eggs, chopped
1 cup finely diced celery
1/2 cup greek yogurt
2-3 TBSP mayonaise
1/2 tsp yellow table mustard
1/2 tsp freshly ground black pepper
1/4 tsp kosher salt
1/8 tsp garlic powder (or 1/2 tsp minced garlic)
Paprika for garnish
minced fresh parsley for garnish

(Optional:  1/2 cup chopped pickles)

Set a large pot of water over high heat and bring to a boil.  Cook the cauliflower pieces in bowling water for about 9 minutes, until tender.  Drain thoroughly and immerse in an ice bath to stop the cooking.  Drain well, then pat dry between several layers of paper towels.

Place the cauliflower in a bowl with all the remaining ingredients except the paprika and parsley. Mix well with a large kitchen spoon.  Sprinkle with the paprika and parsley, then chill for at least one hour before serving.

Helpful Hints:  This recipe is even better the next day.  Try adding a tablespoon of fresh dill for a completely different flavor.
Makes 8 servings.
Net carbs:  2 grams per serving.

Source:  George Stella.

Posted in Recipes.

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