Cauliflower Potato Salad Best Family Recipes

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Cauliflower Potato Salad

"Low-carb mock potato salad. Chill numerous hours or in a single day earlier than serving for excellent flavor."

Ingredients :

6 crimson potatoes
1 (2 pound) head cauliflower, reduce into small florets
6 hard-boiled eggs, peeled and chopped
1 bunch green onions, chopped
1 cup chopped celery
half of teaspoon floor black pepper
2 eggs
1/4 cup stevia powder
1 teaspoon cornstarch
1 (5 ounce) can evaporated milk
1/4 cup apple cider vinegar
1/4 cup white vinegar
1 teaspoon yellow mustard
1/four cup butter
1 cup olive oil mayonnaise

Instructions :

Prep : 45M	Cook : 8M	Ready in : 2H13M

Place potatoes in a big pot; upload water to cover. Bring to a boil and cook until effortlessly pierced with a fork, approximately 15 minutes. Drain. Let cool till easily dealt with, about 15 minutes. Peel and dice. Transfer to a big bowl.
Fill a saucepan 2/3 of the manner with water and produce to a boil. Add cauliflower florets; cook dinner until gentle, 8 to 10 mins. Drain in a colander and rinse with bloodless water to prevent the cooking manner, 1 to two minutes. Drain properly. Blot with paper towels to eliminate extra moisture.
Place potatoes, cauliflower, tough-boiled eggs, green onions, celery, and black pepper in a massive bowl; toss to combine.
Whisk eggs, stevia, and cornstarch collectively in a saucepan. Stir in evaporated milk, apple cider vinegar, white vinegar, and mustard. Cook over medium warmth, stirring regularly, until dressing thickens, about 10 mins. Remove from heat; stir in butter. Refrigerate till cool, about half-hour.
Fold mayonnaise into dressing. Stir into potato mixture lightly till evenly covered.

Notes :

Reynolds® Aluminum foil may be used to hold meals wet, cook dinner it frivolously, and make easy-up less difficult.

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