Description
Low-carb mock potato salad. Chill several hours or overnight before serving for best flavor.
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
Instructions
- 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.
Prep Time: 45 mins
Cook Time: 43 mins
Total Time: 2 hrs 13 mins
Servings: 8