Picnic Classic: Just 4 ingredients.

For extra tang, you can stir a teaspoon of apple cider vinegar into the mayo-mustard dressing, though my aunt’s four-ingredient version kept it simple. If you miss the taste of traditional potato salad, a small pinch of paprika or a spoonful of dill relish (which would become a fifth ingredient) can nudge the flavor in that direction. To keep carbs low and the texture right, avoid overcooking the cauliflower; it should be just tender.

If you need to make this ahead for a picnic, prepare it the day before, keep it tightly covered in the refrigerator, and pack it in a cooler with plenty of ice packs. For food safety, don’t let the salad sit out at room temperature for more than 2 hours (or 1 hour if it’s very hot outside). Return leftovers to the fridge promptly and enjoy within 3 to 4 days. Always use clean utensils when serving so the mayonnaise-based dressing stays safe and fresh.