Cauliflower Potato Salad

Cauliflower outweighs potato in this Diabetic's Dream salad with celery and green onions for added crunch and a rich, creamy dressing.

• Preparation Time: 45 mins
• Cooking Time: 43 mins
• Total Time: 1 hr 28 mins
• Calories: 430 Calories

Ingredients

• 2 eggs
• 1 (5 ounce) can evaporated milk
• 1 teaspoon cornstarch
• 1 cup chopped celery
• 1 bunch green onions, chopped
• 6 red potatoes
• 1 teaspoon yellow mustard
• 6 hard-boiled eggs, peeled and chopped
• 1 cup olive oil mayonnaise
• 1 (2 pound) head cauliflower, cut into small florets
• 0.5 teaspoon ground black pepper
• 0.25 cup butter
• 0.25 cup white vinegar
• 0.25 cup apple cider vinegar
• 0.25 cup stevia powder

Recipe Instructions

Step 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.

Step 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.

Step 3

Place potatoes, cauliflower, hard-boiled eggs, green onions, celery, and black pepper in a large bowl; toss to combine.

Step 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.

Step 5

Fold mayonnaise into dressing. Stir into potato mixture gently until evenly coated.