Low Carb Potato Salad Recipe

Place 1-inch of water in a large pot with 1 teaspoon of salt and bring to a boil. Add the cauliflower and cook until tender for 8 to 10 minutes. Drain and set aside in a large bowl.

Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt, and pepper. Set aside.

Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.

Add pickle, celery, ¼ teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat.

Garnish with remaining sliced eggs and sprinkle with paprika.