Cauliflower and potato salad

Ingredients

• 1 small cauliflower (500 g)
• 2 potatoes
• Chopped parsley
• 3 tablespoons olive oil
• 1 tablespoon wine vinegar
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of potatoes
• What to use instead of parsley
• What to use instead of black pepper

Instructions

1. Cook the cauliflower florets and the potatoes in their skins separately in salted water until tender. Drain them and let them cool. (It's a good way to use up leftovers.)
2. Use only the white part of the cauliflower. Peel the potatoes and dice them.
3. Mix them, sprinkle with blanched, chopped parsley and dress with the oil, salt and pepper, and the vinegar last.

Nutrition facts

Approximate, per serving (about 246 g). Calculated with data from USDA FoodData Central.