A low-carb version of a summer classic. This recipe was contributed by Eydie Leighty.

Ingredients

• 1 head cooked cauliflower
• 1 Tablespoon ThickenThin not/Cereal thickener
• 2 large eggs, hard boiled
• 2 stalks celery
• 1/2 medium yellow onion
• 1/2 large dill pickle
• 1/2 cup mayonnaise
• 1 Tablespoon Muriel's Garlic Dip mix
• 1/2 teaspoon dry mustard
• 1/2 teaspoon vinegar
• salt and pepper to taste
• fresh dill to taste

   

Directions

1. Chop the cauliflower into potato salad sized chunks and toss, while still warm, with the not/Cereal - this will give it the "starchy consistency" of potato salad.

2. Chop the eggs, celery, onion and dill pickle.

3. Combine all ingredients in a large bowl. Serve chilled.

Note: If you can't find the garlic dip mix, use fresh minced garlic or garlic powder and extra salt and pepper to taste.

Nutrition

Calories per recipe 734, Total Fat 72g, Protein 16g, Carbohydrate 18g.