To make the Mock Keto Potato Salad

• Rise the cauliflower and then cut it into small pieces. The cauliflower serves as a substitute for potatoes in this recipe. Cut them to the size you want the chunks to be in your keto potato salad.
• Stovetop Method: Put about two inches of water in the bottom of the pan you’ll set your steamer basket on. Turn on heat to medium-high to bring water to a boil. Place the cauliflower pieces into a steamer basket. Steam for 4-7 minutes or until the cauliflower is fork tender. Be careful not to overcook.
  
• Microwave Method: Place cauliflower in a glass bowl or steamer basket for the microwave. Cook on high for 3 minutes and check with a fork. Continue cooking in 1 minute increments until cauliflower is fork tender. Be careful not to over cook.
• Once cauliflower is done cooking, immediately spread in one layer on a large cookie sheet to cool. Place the cookie sheet in your fridge or a cool spot for faster cooling.
  
• Next, we are going to mix up the potato salad dressing in the bottom of the bowl that will hold the keto potato salad. In a large bowl, combine mayo, mustard, sea salt, pickle juice and optional white pepper. Stir until combined
• Add the cooled cauliflower to the mixture and stir.
• Add crumbled bacon, chopped hard boiled eggs, diced celery, chopped dill pickles and diced onion and stir until combined and all the ingredients are coated with sauce.
  
• Chill for 1-2 hours before serving