Cauliflower Potato Salad recipe
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Ingredients
- 6 red potatoes 1 (2 pound) head cauliflower, cut into small florets 6 hard-boiled eggs, peeled and chopped 1 bunch green onions, chopped 1 cup chopped celery ½ teaspoon ground black pepper 2 eggs ¼ cup stevia powder 1 teaspoon cornstarch 1 (5 ounce) can evaporated milk ¼ cup apple cider vinegar ¼ cup white vinegar 1 teaspoon yellow mustard ¼ cup butter 1 cup olive oil mayonnaise
Nutrition Info
- 430.2 caloriescarbohydrate: 41 gcholesterol: 235.8 mgfat: 24.7 gfiber: 6.6 gprotein: 13.5 gsaturatedFat: 6.1 gservingSize: -sodium: 431.3 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Cauliflower Potato Salad
Directions
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Place potatoes in a large pot, add water to cover. Bring to a boil and cook until easily pierced with a fork, about 15 minutes. Drain. Let cool until easily handled, about 15 minutes. Peel and dice. Transfer to a large bowl.
Fill a saucepan 2/3 of the way with water and bring to a boil. Add cauliflower florets, cook until tender, 8 to 10 minutes. Drain in a colander and rinse with cold water to stop the cooking process, 1 to 2 minutes. Drain well. Blot with paper towels to remove excess moisture.
Place potatoes, cauliflower, hard-boiled eggs, green onions, celery, and black pepper in a large bowl, toss to combine.
Whisk eggs, stevia, and cornstarch together in a saucepan. Stir in evaporated milk, apple cider vinegar, white vinegar, and mustard. Cook over medium heat, stirring frequently, until dressing thickens, about 10 minutes. Remove from heat, stir in butter. Refrigerate until cool, about 30 minutes.
Fold mayonnaise into dressing. Stir into potato mixture gently until evenly coated.