Name: Purple Potato and Cauliflower Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
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

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

Preparation

- 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

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Ingredients

Preparation

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