This recipe is a delicious low-carb alternative to traditional potato salad. It’s packed with flavor and perfect for a summer potluck or barbecue.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower | 1 head, steamed or boiled, cut into bite-sized pieces |
| Eggs | 6, boiled, peeled, and separated |
| Mayonnaise or Miracle Whip | 1/3 cup (full-fat, not light) |
| Mustard | 3 tablespoons |
| Pickle relish | 3 tablespoons |
| Onion | 1/8 cup, chopped (uncooked; adjust to taste) |
| Salt | To taste |
| Pepper | To taste |
| Optional garnish | Egg slices and parsley |
Instructions:
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Prepare the Cauliflower:
- Steam or boil the cauliflower florets until tender but not mushy, about 5-7 minutes.
- Drain and let cool completely.
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Prepare the Eggs:
- Boil the eggs: Place them in a saucepan, cover with water, bring to a boil, then remove from heat and let sit for 10-12 minutes. Drain and cool in ice water.
- Peel and separate the eggs: Peel the eggs, separate the yolks into a bowl and mash them with a fork. Chop the egg whites into small bite-sized pieces.
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