Purple Potato and Cauliflower Salad

Ingredients

• 6 cups baby purple potatoes

• 4 cups cauliflower cut into florets

• The white of 2 Calcot Onions, chopped

• 2 tablespoons whole-grain mustard

• 2 tablespoons honey

• 2 tablespoons white wine vinegar

• 2 tablespoons (olive oil

• Salt and pepper 




Instructions

1. In a pot of salted water, cook the potatoes until tender. Let cool in ice water and drain. Cut in half or quarters, depending on their size. Set aside.

2. Meanwhile, in a pot of salted boiling water, cook the cauliflower until al dente. Let cool in ice water and drain. Set aside.

3. In a large bowl, combine the remaining ingredients. Add the potatoes, cauliflower and toss to coat with the dressing. Adjust the seasoning. Serve at room temperature.

From https://www.ricardocuisine.com