Purple Potato and Cauliflower Salad
Purple Potato and Cauliflower Salad
Ingredients
- 6 cups (1.5 litres) baby purple or white potatoes
- 4 cups (1 litre) cauliflower cut into florets
- The white of 4 green onions, chopped
- 2 tablespoons (30 ml) whole-grain mustard
- 2 tablespoons (30 ml) honey
- 2 tablespoons (30 ml) white wine vinegar
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
Instructions
- 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.
- Meanwhile, in a pot of salted boiling water, cook the cauliflower until al dente. Let cool in ice water and drain. Set aside.
- 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.
Purple Potato and Cauliflower Salad