Faux Potato Salad

Ingredients:

1 medium head cauliflower
broken into florets
1 medium carrot
chopped
2 hard-cooked eggs
chopped
4 green onions
chopped
1 celery rib
chopped
1/4 cup pitted green olives
halved lengthwise
1/4 cup thinly sliced radishes
1/4 cup chopped dill pickle
1/4 cup fat-free mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
 

Preparation:

In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 5-8 minutes or until tender. Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, green onions, celery, olives, radishes and pickle.

In a small bowl, mix the remaining ingredients. Add to cauliflower mixture; toss to coat. Refrigerate until serving.