Un-Potato Salad (Low Carb) - cooking recipe

Ingredients

1 head cauliflower, washed and cut into small chunks
2 cups celery, diced
1 cup red onion, diced
2 cups mayonnaise
1/4 cup cider vinegar
2 teaspoons salt
2 teaspoons Splenda sugar substitute (or other sugar substitute)
1/2 teaspoon black pepper
4 hard-boiled eggs, chopped

Preparation

In a microwave safe casserole dish, add a Tbsp of water along with the chunked cauliflower.
Cover and cook on High for 7 minutes until tender but not mushy; remove.
Leave dish covered and let dish sit for another 3-5 minutes.
Or, you can steam the cauliflower, until tender.
Drain.
In a large serving bowl, combine cauliflower with celery and onion.
In a separate bowl, combine mayo, vinegar, salt, Splenda and pepper; pour this mixture over the cauliflower; mix well.
Lightly stir in chopped egg.
Chill and serve.