Cauliflower "Potato" Salad Recipe

Ingredients:

1. 1 large head of cauliflower

2. 1/2 cup mayonnaise

3. 1/2 cup Greek yogurt

4. 2 tablespoons mustard (Dijon or yellow, according to preference)

5. 4 hard-boiled eggs, chopped

6. 1/2 cup chopped celery

7. 1/4 cup chopped red onion

8. 2 tablespoons fresh dill, chopped (you can use 1 tablespoon of dried dill if fresh isn't available)

9. 1 tablespoon white vinegar

10. Salt and pepper to taste

11. Paprika for garnish (optional)

Instructions:

1. Clean and cut the cauliflower into small bite-sized pieces, similar in size to potato chunks in a traditional potato salad.

2. Steam the cauliflower until it is tender but not too soft. This can be done on the stove using a steamer basket in a pot with a bit of water. The cauliflower should be ready in about 10-15 minutes. Alternatively, you can microwave the cauliflower with a bit of water in a covered dish for 6-8 minutes.

3. While the cauliflower is cooling, combine the mayonnaise, Greek yogurt mustard, vinegar, chopped dill, salt, and pepper in a large bowl to make the dressing.

4. Add the chopped hard-boiled eggs, celery, and red onion to the dressing and mix well.

5. Once the cauliflower is cool, add it to the bowl and stir everything together until the cauliflower is well coated.

6. Taste and adjust the seasoning if needed. You might want to add a bit more salt, pepper, or dill, depending on your taste.

7. Chill the salad in the fridge for at least an hour before serving. This will allow the flavors to meld together.

8. Sprinkle with paprika just before serving for a colorful garnish.

Enjoy this low-carb, keto-friendly version of a traditional potato salad! This dish is great for anyone looking to reduce their carbohydrate intake or for those following a paleo or whole foods diet. It's also a great way to get more vegetables in your diet.