I liked this very well. It reminds me more of deli-style potato salad than Helen's "Potato" Salad, which is also very good. This one has a Miracle Whip, sweet kind of flavor and Helen's is more of a mustard potato salad. I like them both and it will be difficult to decide which to make. I made mine without the onion. You could add hard boiled eggs, but be sure to add them to the carb count.


  • 16 ounce package frozen cauliflower 
  • 1/2 cup mayonnaise 
  • 4 ounce jar diced pimientos, drained well 
  • 1/4 cup dill pickle relish, drained well 
  • 1 tablespoon chopped onion, optional 
  • 1 tablespoon white vinegar 
  • 1 tablespoon Splenda or equivalent liquid Splenda 
  • 1 tablespoon yellow mustard 
  • 1/2 teaspoon pepper 
  • Salt, to taste

Cook the cauliflower until tender, but not mushy, about 8 minutes. Drain very well, then chop into bite-sized pieces. Mix all of the ingredients in a medium bowl. Chill several hours before serving.
Makes 6-8 servings
Do not freeze
Per 1/6 recipe: 162 Calories; 15g Fat; 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs 
Per 1/8 recipe: 121 Calories; 11g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

TIP: There is enough dressing with this salad that you could use 1 1/2 pounds of cauliflower for about 8-12 servings. The carb count per serving would still be about the same, you just get more servings.

VARIATION: Use chopped fresh cauliflower (raw), instead of frozen, for a nice crunchy salad.


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