I used to love potato salad. It brings back memories of summer days at the beach and grilling out with friends and family. But obviously, a low carb diet does not include potatoes! So I substituted the potatoes with cauliflower in this recipe and it is delicious! Cauliflower is a cruciferous vegetable that supports liver detoxification and estrogen methylation. It is anti-inflammatory and has impressive amounts of Vitamin C, K and several minerals. So enjoy this “no potato” potato salad. Bon Appétit!

Cut up 1 small head of cauliflower and gently steam so that it is still slightly crunchy.

Let it cool while you are preparing the other ingredients.

Chop 6 hardboiled eggs

Chop the following:

2 celery sticks

½ red onion

¼ cup chives

¼ cup fresh parsley

Mix these ingredients with the chopped and cooled cauliflower in a large bowl.

Prepare the dressing:

1 cup Primal Kitchen mayo or your mayo of choice (or more)

2 tablespoons mustard

2 teaspoons garlic powder

2 tablespoons Braggs apple cider vinegar

2 tablespoons chopped fresh dill (you can also add a few drops of dill essential oil)

Mix the dressing and stir gently into the vegetable ingredients.

Add salt and pepper to taste.

Refrigerate and enjoy a few hours later.