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Cauliflower Potato Salad

Tami Gerrard

"Low-carb mock potato salad. Chill several hours or overnight before serving for best flavor."
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2 h 13 m servings 430 cals
Original recipe yields 8 servings

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  1. 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.
  2. 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.
  3. Place potatoes, cauliflower, hard-boiled eggs, green onions, celery, and black pepper in a large bowl; toss to combine.
  4. 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.
  5. Fold mayonnaise into dressing. Stir into potato mixture gently until evenly coated.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 430 calories; 24.7 g fat; 41 g carbohydrates; 13.5 g protein; 236 mg cholesterol; 431 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 1
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This recipe has potential. Written time for cauliflower was too long and would result in a very soft and mushy dish. It lacks seasoning, I ended up adding a salt blend to spice it up a bit. ...