Cauliflower Potato Salad

Name: Cauliflower Potato Salad
Total time: 133
Yield: 8
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

Recipe by Tami Gerrard from allrecipes.com

Lunch 2 Hr. 13 Mins.

Ingredients

8 servings

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6 red potatoes
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1 (2 pound) head cauliflower, cut into small florets
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6 hard-boiled eggs, peeled and chopped
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1 bunch green onions, chopped
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1 cup chopped celery
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½ teaspoon ground black pepper
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2 eggs
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¼ cup stevia powder

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1 teaspoon cornstarch
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1 (5 ounce) can evaporated milk
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¼ cup apple cider vinegar
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¼ cup white vinegar
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1 teaspoon yellow mustard
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¼ cup butter
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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.