HELEN'S "POTATO" SALAD
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
Cook the cauliflower until soft, but not mushy; drain well. Cool, then cut in small pieces. Mix the mustard with the mayonnaise, then mix all ingredients into the cauliflower. 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
The more I make this salad, the more I like it. It's perfect with burgers and other "summertime" food.