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Old-Fashioned Egg Mock Potato Salad




Source of Recipe


Recipe from: George Stella's Livin' Low Carb


Recipe Introduction



This is a reinvention of my mother’s recipe that my family has enjoyed forever! Cauliflower has a neutral flavor that absorbs whatever you add to it, so it’s a perfect alternative to potatoes. This is the best use of cauliflower - reinvented as potatoes - I’ve ever tasted, and once you’ve tasted it I know you’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

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.

HELPFUL HINTS
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