Cauliflower-Potato and Caraway Salad

1. 1

   Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat; lower the heat and simmer until fork-tender, 15 to 20 minutes.

2. 2

   Add the cauliflower to the pot and cook until fork-tender, 2 to 3 minutes.

3. 3

   Drain and let rest until cool enough to handle.

4. 4

   Peel off the potato skins (use a clean dish towel to rub off the skins) and cut into chunks.

5. 5

   Combine the potatoes, cauliflower and onions in a medium bowl.

6. 6

   Combine 1/2 cup water, the vinegar, sugar, caraway, 1/2 teaspoon salt, the peppercorns and dill in a small pot and bring to a simmer.

7. 7

   Strain and pour the hot vinegar mixture over the vegetables, and toss in another 1/4 teaspoon salt.

8. 8

   Cover and refrigerate until cold, tossing occasionally, at least 2 hours (up to overnight).

* Per serving · 4 servings · Values may vary.

No additional tips available.