You won't even notice that this potato salad is missing the potatoes! Try this low-carb option that is perfect to serve on the side of any grilled meat or at your next potluck.
Servings: 6
Prep Time: 20 mins
Cook Time: 25 mins
Ingredients:
For the Salad:
- 2 Large Heads of Cauliflower
- 3 Stalks of Celery
- 4 Hard Boiled Eggs, chopped
- 8 Strips of Bacon, diced and cooked
- 1/3 cup Green Onions, sliced plus more to finish
Dressing:
- 1/3 cup Mayonnaise
- 1 Tbsp Whole Grain Mustard
- 2 Tbsp Cucumber Balsamic Vinegar
- 1 tsp Pepper
- 2 tsp Australian Flaked Sea Salt
Directions:
- Cut cauliflower into small florets and dice celery. Set in a steamer basket and cook until fork tender, about 7-8 minutes.
- Combine dressing ingredients in a bowl.
- In a large bowl mix bacon, eggs, cauliflower, celery, green onions, and the dressing. Season with salt and pepper, to taste.
- For the best flavor, let sit one hour before serving. Can be served hot or cold.
