Cauliflower Mock Potato Salad

• 1 head cauliflower, cut into bite-sized pieces
• 2 hard-boiled eggs, chopped
• 3 tablespoons mayonnaise
• 3 tablespoons Greek yogurt (or sour cream)
• 1/4 cup dill pickle relish
• 1 tablespoon finely chopped onion (Vidalia onion, if available)
• 1 tablespoon finely chopped celery
• 1 tablespoon Dijon mustard (or mustard of choice)
• 1 teaspoon turmeric
• 1 teaspoon mustard powder
• 1 teaspoon vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dill
• 1/4 teaspoon celery salt

1. Bring a pot of salted water to a boil over high heat. Add cleaned, chopped cauliflower; cover and cook for 5 minutes. Drain and rinse under cold water to cool. Place in fridge to further cool while completing step two.
2. Combine all remaining ingredients except eggs.
3. Add cooled cauliflower & chopped egg to bowl, fold gently to coat all the pieces. Chill for at least 30 minutes to allow flavors to blend.
4. When ready to serve garnish with a sprinkle of additional paprika if desired.

cauliflower, eggs, mayonnaise, greek yogurt, dill pickle relish, onion, celery, mustard, turmeric, mustard powder, vinegar, salt, pepper, paprika, dill, celery salt

Taken from www.food.com/recipe/cauliflower-mock-quot-potato-quot-salad-528443 (may not work)