Cauliflower Potato Salad

Name: Cauliflower Potato Salad
Prep time: 45 min
Cook time: 43 min
Total time: 133 min
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; 0.5 teaspoon ground black pepper; 2 eggs; 0.25 cup stevia powder; 1 teaspoon cornstarch; 1 (5 ounce) can evaporated milk; 0.25 cup apple cider vinegar; 0.25 cup white vinegar; 1 teaspoon yellow mustard; 0.25 cup butter; 1 cup olive oil mayonnaise

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Low-carb mock potato salad. Chill several hours or overnight before serving for best flavor.

Recipe by Tami Gerrard

Published on April 2, 2019

1

Prep Time:

45 mins

Cook Time:

43 mins

Additional Time:

45 mins

Total Time:

2 hrs 13 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

430	Calories
25g	Fat
41g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 430
% Daily Value *
Total Fat 25g	32%
Saturated Fat 6g	31%
Cholesterol 236mg	79%
Sodium 431mg	19%
Total Carbohydrate 41g	15%
Dietary Fiber 7g	24%
Total Sugars 8g
Protein 14g
Vitamin C 73mg	363%
Calcium 141mg	11%
Iron 3mg	16%
Potassium 1314mg	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.