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Cauliflower Potato Salad
Cauliflower Potato Salad
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Prep Time:
45 minutes
Cook Time:
43 minutes
Total Time:
133 minutes
Diabetic-friendly salad with cauliflower, celery, and green onions topped with a creamy dressing for a satisfying crunch.
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
  • 0.5 teaspoon ground black pepper
  • 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
  • 1 cup olive oil mayonnaise
Instructions:
  • In a large pot, cover potatoes with water and bring to a boil. Cook until tender when pierced with a fork, approximately 15 minutes. Drain, cool for 15 minutes, then peel and dice before transferring to a large bowl.
  • Fill a saucepan 2/3 full with water and bring to a boil. Add cauliflower florets and cook until tender, about 8-10 minutes. Drain in a colander, rinse under cold water for 1-2 minutes to stop cooking, then drain well. Pat dry with paper towels to remove excess moisture.
  • Combine potatoes, cauliflower, hard-boiled eggs, green onions, celery, and black pepper in a large bowl, mixing thoroughly.
  • In a saucepan, combine eggs, stevia, and cornstarch and whisk together. Add evaporated milk, apple cider vinegar, white vinegar, and mustard. Cook over medium heat, stirring often, until dressing thickens, for about 10 minutes. Remove from heat and stir in butter. Chill in the refrigerator until cool, approximately 30 minutes.
  • Gently mix mayonnaise into dressing, then fold into the potato mixture until well coated.

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