Southern Fauxtato Salad

    yield: 6 to 8 servings
    prep time: 20 minutes, plus 2 hours to chill
    cook time: 10 minutes

    My mother-in-law makes my favorite potato salad that’s made with real potatoes. It’s delicious yet simple. This is my take on her salad, made with cauliflower. We don’t even miss the potatoes in this recipe!

    • 2 (10-ounce) bags frozen cauliflower florets
    • 3 hard-boiled eggs, peeled and chopped
    • ¼ cup chopped onions
    • 1 rib celery, chopped
    • 1 cup mayonnaise
    • ½ cup dill relish
    • 1 tablespoon prepared yellow mustard
    • 1 drop liquid stevia
    • Salt and ground black pepper

    1. Cook the cauliflower according to the package directions. Drain the excess water and set aside to cool.

    2. In a large mixing bowl, mix together the eggs, onions, celery, mayonnaise, relish, mustard, and stevia. Stir in the cauliflower until well combined. Season to taste with salt and pepper.

    3. Refrigerate the salad for at least 2 hours before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.