I really love this one...added dill pickels would be nice.
Old-Fashioned Egg Mock Potato Salad
Recipe from: George Stella's Livin' Low Carb
by George Stella, Cory Williamson
Cookbook Heaven at Recipelink.com
This is a reinvention of my motherâ€™s recipe that my family has enjoyed forever! Cauliflower has a neutral flavor that absorbs whatever you add to it, so itâ€™s a perfect alternative to potatoes. This is the best use of cauliflower - reinvented as potatoes - Iâ€™ve ever tasted, and once youâ€™ve tasted it I know youâ€™ll agree!
1 large head cauliflower, cleaned and finely diced (about 4 cups)
6 hard-boiled large eggs, chopped
1 cup finely diced celery (2 ribs)
1 cup mayonnaise (reduced fat or light)
1/2 teaspoon yellow table mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/8 teaspoon garlic powder
paprika, for garnish
minced fresh parsley for garnish
Set a large pot of water over high heat and bring to a boil.
Cook the cauliflower pieces in the boiling water for about 5 minutes, until tender. Drain thoroughly and immerse in an ice water 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 and mix well with a large kitchen spoon.
Sprinkle with the paprika and parsley, then chill for at least 1 hour before serving.
This recipe is even better the next day! Try adding a tablespoon of chopped fresh dill for a completely different flavor!
YIELD: 8 servings
NET CARBOHYDRATES: 2 grams per serving
PREP: 10 minutes
COOK: 10 minutes
CHILL: 1 hour