SALADS: MOCK POTATO SALAD (click here to print)

Ingredients

• 1 medium head cauliflower, cut into 1-inch pieces
• 2 cups water
• 1 tablespoon salt
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon cider vinegar
• 2 packets of stevia or other sugar substitute
• ¾ teaspoon salt
• ½ teaspoon onion powder (I use 1/2 cup chopped onions)
• dash pepper
• 5 strips bacon, fried crisp, crumbled
• 1 large egg, hard-boiled, diced

Instructions

1. Bring water to boil in large saucepan. Add cauliflower, then sprinkle with salt. Cover and bring to full boil again. Boil 1 minute, drain in colander, then rinse in water until cool. Set aside.
2. Whisk mayonnaise, sour cream, and vinegar in large bowl until smooth. Add seasonings and mix in. Add cauliflower, bacon, and egg. Toss to evenly distribute dressing into cauliflower.

Note: I also add a few diced dill pickles when I make this, also add celery and  sprinkle the top with paprika

Notes

Makes 10 servings, 2 g. carbs

Adapted from: lowcarbyum.com