September 19, 2014 by Pam Young

For most of us, autumn ushers in a certain crispness in the air, cool breezes, and lots of opportunities to share delicious food with our friends and loved ones. The grocery store produce aisles are brimming with greens, yellows and oranges like the fall leaves swirling above us. That's when I think of potato salad—but not the kind you're used to making. Potato salad can be a favorite summertime picnic treat, but you'll want to enjoy my low carb version every day of the year!

As I wrote in my book, “The Mouth Trap: the butt stops here low carb edition, overhauling high carb recipes can make you feel so much healthier. I call this invention my no potato- potato salad and you won't believe how delicious it is! You could say that potato salad just got a face lift. Or maybe I should call it an eye lift? But any way you scoop it, this new treat definitely beats the old high carb concoction that you’ve made in the past. The secret? Trade those old brown russets for a head of snowy white cauliflower. Yes cauliflower! We toss in oodles of crunchy goodies and lots of my favorite Bubbies. Your friends and family will gobble it up and you'll love how quick and easy it is to make. Of course... plucking a tune on the egg slicer is optional as you’ll see in my video today.

 1 head of cauliflower boiled or steamed until tender but not mushy (about 10 minutes)

1½ cups Bubbies Kosher Dill Pickles chopped

I cup sweet onion chopped

½ cup red onion chopped

1 cup celery chopped

6 eggs hard boiled and chopped

1 tsp. Lawry’s Seasoned Salt

1 tsp. Penzey’s Italian Base Dressing

½ tsp. dried dill

1 tsp. champagne vinegar

1½ cups Best Foods Mayonnaise

 Combine all ingredients and serve. Serves 8

If you and your family love this potato salad, then I know you'll love my book. It’s not a cookbook, but it’s a helpful, happy guide to changing what you eat and the way you eat.