I love carbs. Potatoes are a favorite. I remember as a kid, getting mom to give me raw slices of potatoes and I would put salt on them and gobble them up. heck, I would even slice a whole raw potato and eat one for a snack as an adult. I love a good potato salad and the recipe I got from my mom … fits that bill to a T. I wanted to make it into something I could eat without spiking my blood sugar.

I scoured the ‘net and found I could use cauliflower for the potatoes so … I dug up my mom’s recipe, made a few tweaks and … voila!

I present to you the best mock potato salad you will ever eat (at least I think so!)

2 heads of cauliflower

6 hard-boiled eggs
1 pound bacon (cut up before cooking … or bake it and leave it whole then cut it up)
1 good-sized onion (Vadalia or sweet are best)
Sweet pickles to taste (about ¾ – 1 cup) (sweetened with Splenda)

Mix together:
Mayo

Mustard
A little pickle juice for moisture

Salt and pepper to taste (I don’t use pepper)

Cut up the cauliflower and steam it until it is cooked but still firm. Boil eggs. Cook bacon till done but not too crispy (I like my bacon in the oven – way less mess).  Chop the eggs. Combine the cauliflower, eggs and bacon in a large bowl. Mix well with Miracle Whip mixture. Chill.

There is a secret ingredient. I know, I know. You thought I was holding out on you, didn’t you? Well … the secret ingredient is the bacon grease. Yes. Really. It is. If you bake the bacon, there won’t be as much grease as there would be if you fried it.  Just do it. You know you want to.

Enjoy.