Most of the low carb meals I prepare consists of boneless, skinless chicken, steak, pork, bacon, shrimp, salmon, eggs, cheese, and various other fish and meats. I use a sugar substitute to make my own sauces, dressings, and dips, rather than buy the many bottled sugary sauces found in the grocery store. Another food I’m fond of is potatoes, which contain a great deal of carbs. So I make a “mock” potato salad using cauliflower instead. I want to share with you one of my favorite “potato” salad recipes today. Try this at your next get together and it will be a hit! (And you’ll be asked to bring it again and again)

You will need:

• 1 head of cauliflower
• 1/2 lb of prepared bacon (see tip below)
• 1 1/4 cup finely diced celery
• 3/4 cup finely chopped red onion
• 1/2 cup pickle relish (no sugar added)
• 1 1/2 cups mayonnaise
• 2 1/2 teaspoons sugar substitute (Splenda recommended)
• 2 1/2 teaspoons celery seeds
• 2 1/2 teaspoons apple cider vinegar
• 2 1/2 teaspoons prepared ground mustard
• 2 teaspoons salt
• 3 hard boiled eggs, coarsely chopped

1. Break apart the head of cauliflower int nickle and dime sized pieces. Place in a bowl, then into microwave for 6 minutes on high. Remove and place on paper towels to remove some moisture.

2. Place the remaining ingredients into a bowl (except for the eggs) then stir to blend well.

3. Add the cauliflower and eggs to the mixture and gently fold until combined.

4. Cover and chill completely.

* Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits. Add 1/2 teaspoon pepper to bacon while cooking.

This makes the best “mock” potato salad I’ve ever tried. Leave a comment and tell us your results. And remember; you can low carb!

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