Faker Potato Salad with Cauliflower

I made this to take to my mom's for dinner on our first meal out while on GAPS. Armed with the knowledge that mom was making "her" potato salad, the best potato salad ever IMHO, I set out to create a legal version for us. It was really good. I almost didn't feel bad about not having any of hers. Almost.

1 head cauliflower, cleaned and cut into large chunks
4-6 boiled eggs, from pastured chickens
1 large carrot, shredded
1/2 cup Bubbies dill pickle or other GAPS legal pickle, finely chopped
1/4 cup fresh dill, finely chopped
1/2 cup sweet onion, finely diced
1/2 green onion, finely diced
2 tbsp white wine vinegar
2 tbsp fresh lemon juice
1/4-1/2 cup yellow mustard
1/2-1 cup mayo
Celtic salt
fresh ground black pepper

Steam the cauliflower. When cooked put it in a large bowl and cut up the chunks with a butter knife. They should break apart easily as the cauliflower will be soft. The chunks should be about bite sized, they will break down further as you mix stuff in. Try not to completely obliterate it. Let it cool off for about 1/2 hour.

Roughly chop up the boiled eggs and add them to the cauliflower. I used 6 eggs with a large head of cauliflower.

Then add the carrot, pickle, dill, and onion. Mix everything up.

Sprinkle the vinegar and lemon juice over everything and mix it up again.

Add 1/4 cup of mustard and 1/2 cup of mayo and mix it up. You can add more of each if needed.

Season with salt and pepper to taste. I think I added around 2 tsp salt and 1 tsp pepper. I didn't add this much all at once. I add a bit and mix it up, then let it sit in the fridge for a few hours. Then take it out and taste it and add more seasoning if needed. Repeat until it tastes good.

Try to make this the day before you want to eat it as it always tastes better the next day.