Hold the Potatoes Salad

1 large head of cauliflower
6 boiled eggs 
1 chopped medium onion
1 C chopped celery
2 T chopped chives
1 2.25 oz. can of sliced black olives (optional)
1 C full fat mayonnaise
3 T yellow mustard
two sprinkles of dry mustard
3 T dill pickle relish 
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried dill

Microwave cut-up chunks of cauliflower in a covered dish with a couple of tablespoons water until tender.  Drain and let cool, then chop to the size you’d see in regular potato salad.  Cut eggs and remove yolks – but leave one sliced for garnish.  Chop whites and add them with the onion, celery, chives and olives to the cauliflower.  Stir.

Mash the yolks and mix with the mayonnaise and the rest of the ingredients.  Add to cauliflower mixture, then pour into a serving bowl and garnish with sliced egg, plus a little more dill and paprika.

Makes two quarts or about 16 half cup servings.  143 calories each including 3 net carbs