Un Potato Salad

  

Small-medium fresh cauliflower (about 21 ounces trimmed)
1 cup celery, chopped (about 2 large stalks or 5 1/4 ounces)
1 cup red onion, chopped (about 4 ounces or one small-medium onion)
1 cup mayonnaise
2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon granular Splenda, or to taste * (optional or use sugar)
1/4 teaspoon pepper
4 hard boiled eggs

Cut the cauliflower into bite-size pieces and place in a large casserole. Add 1 tablespoon water; cover and microwave on HIGH about 6-7 minutes, stirring after half the time. Let stand, covered, 5 minutes then drain and return the cauliflower to the casserole. I recommend chilling the cauliflower until it's at least lukewarm before adding the remaining ingredients. Stir in the celery and onions.

In a small bowl, mix all of the remaining ingredients except the eggs; pour over cauliflower and mix well. Peel and cut the eggs into large chunks. Gently stir into the salad so you don't break up the yolks too much. Chill well before serving

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Makes 10 servings, about 4 ounces or 3/4 cup each
Do not freeze