Picnic Classic: Just 4 ingredients.

This little mock potato salad is my quiet nod to all those church picnics and spring potlucks I grew up with here in the Midwest. My aunt Helen was the first in our family to swap cauliflower for potatoes when she started watching her carbs, and she carried this creamy, mustardy salad to every gathering in a scuffed plastic container. No one ever guessed it wasn’t the usual potato salad until she told them.

With just four simple ingredients and an overnight chill, you get all the familiar flavor and comfort of the picnic classic, but lightened up for today’s tables.

Serve this chilled mock potato salad straight from the fridge, in the same plastic container you carried it in, alongside grilled burgers, brats, or baked ham. It’s especially good with anything smoky from the grill and a crisp green salad or sliced tomatoes on the side.

At potlucks, I like to park it next to the baked beans and deviled eggs so folks can build a plate that feels like the old-fashioned spread we all remember, just a touch easier on the starch.

Low Carb Mock Potato Salad
Servings: 6

Ingredients
1 medium head cauliflower (about 2 to 2 1/2 pounds), cut into small bite-size florets
1 cup mayonnaise
2 tablespoons yellow mustard
1 cup finely chopped celery
Directions