Barbo's Low Carb Potato Salad

[barbogold]

Barbo's Low Carb Potato Salad

Barbo's Tater Salad (See **preparing the cauliflower)
Serves 8 to 12
1 large head cauliflower, cleaned (about 4 cups) (add another small cauliflower for large amount)
6- 12 hard boiled large eggs, chopped, sliced for the top.
4-5 ribs celery hearts, chopped
1/2 large red onion, finely chopped
1 cup mayo, more if necessary
1 tbs. yellow mustard or to taste
Chopped dill or sweet pickle relish to taste
1 can drained, pitted black olives, sliced in half, (save some for the top)
paprika for garnish
parsley for garnish
1 tsp. each salt and black pepper
1 pkg. Splenda in the dressing.

**Preparing the cauliflower. Cut off leaves and heavy stem
end and cut the flowers in large clumps.


1. Set cauliflower in large pot add a cup of water, cover and nuke high heat for about 8 minutes. Drain and place in ice cube bath to stop the cooking. Drain thoroughly on paper towels, gently squeezing.

2, Pat dry with more towels.

3. Make the dressing. Set aside.

3. Place the cauliflower in a bowl with all the remaining ingredients except the dressing, paprika and parsley, saving egg slices and some olives for top. Mix well with a large kitchen spoon.

4. Add dressing and remix. Taste in case you want more
of anything, it is time to add it now.

4. Sprinkle with the paprika and parsley, then chill.
Best made the day before.

5 Dill weed sprinkled in the salad is a good option.

6. Best made the day before.