I love potato salad…but I hate all those carbs…try low carb potato salad / with cauliflower instead …. It is SOOOO good!

Instructions:

1. Prepare the Cauliflower:

   • Steam or boil the cauliflower florets until tender but not mushy, about 5-7 minutes.
   • Drain and let cool completely.

2. Prepare the Eggs:

   • Boil the eggs: Place them in a saucepan, cover with water, bring to a boil, then remove from heat and let sit for 10-12 minutes. Drain and cool in ice water.
   • Peel and separate the eggs: Peel the eggs, separate the yolks into a bowl and mash them with a fork. Chop the egg whites into small bite-sized pieces.

3. Mix the Salad:

   • In a large bowl, combine the cooked cauliflower, chopped egg whites, and mashed egg yolks.
   • Add the dressing: Add the mayonnaise or Miracle Whip, mustard, pickle relish, and chopped onion to the bowl. Mix until all ingredients are well combined.
   • Season with salt and pepper to taste. Mix again to ensure even distribution.

4. Chill and Serve:

   • Cover the salad and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
   • Before serving, garnish with additional egg slices and chopped parsley if desired.