Purple Potato and Cauliflower Salad | RICARDO

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