Faux Potato Salad

Serves 8
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4 boiled eggs
4 boiled egg whites
3 slices turkey bacon, cooked & diced
2 cups bite size cauliflower florets
1/2 zucchini, seeded & diced
1/2 cucumber, seeded & diced
1/4 red bell pepper, seeded & diced
1 celery stalk, sliced thin diagonally
1 green onion, sliced thin diagonally
3 tablespoons red onion, diced fine
2 medium dill pickles, diced fine
1/4 cup sliced black olives
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Dressing
1/2 cup mayonnaise
1/2 cup light sour cream
1 tablespoon mustard
2 teaspoons dill pickle juice
1/2 teaspoon dried dill
1/4 teaspoon each pepper & salt
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Cauliflower florets make a dandy substitute for potatoes! What I found in many high carb starch recipes was that it’s the sauce — NOT the starch — that I loved!  Make this dish the day before so the dressing marinates the veggies thoroughly.
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Peel eggs, slice in half and remove yolks. Quick chop the egg whites (leave in large chunks). Crumble egg yolks into a small bowl.
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Make the dressing: In a small bowl with egg yolks, add mayo, mustard, dill pickle, onion, dill pickle juice, dried dill, pepper and salt. Mix and refrigerate until chilled.
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In a large saucepan bring 6 cups of water to a full boil. Add zucchini and cauliflower and leave for 2 minutes. With a slotted spoon remove the veggies and plunge into a bowl of water with ice cubes. Drain in a colander for 3-4 minutes & press gently with paper towels to get rid of all water.
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In a large bowl add bell pepper, egg whites, cucumber, celery, green onion, olives, bacon and dill pickle. Add drained zucchini and cauliflower. Toss to mix all veggies. Pour dressing over the veggies and toss to mix.
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Check for seasonings and refrigerate 2 hours or until chilled.  Dust with paprika & chopped dill and enjoy!
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Nutrition Info
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Calories: 178
Carbs: 5 grams
Protein: 8 grams
Fat: 14 grams