Cauliflower Potato Salad Recipe

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.