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1
Fill a pot or saucepan with 3 quarts of water, and heat it to a boil.
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2
Tear off any tough leaves at the base of the cauliflower (reserve any small, tender leaves) and cut out the core.
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3
Break or cut the large branches into 1-inch florets, drop them (and any tender leaves) into the boiling water, and cook until tender, about 5 minutes.
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4
Lift from the water, and drain well in a colander.
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5
When cool, put the florets in the large bowl.
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6
As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes.
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7
Cook them at a gentle boil just until a knife blade pierces the center easilydont let them get mushy.
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8
Drain and briefly cool the potatoes; peel them while still warm, and cut into 1-inch cubes.
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9
Put the potato cubes and cut scallions in the bowl with the cauliflower, season with 1 teaspoon salt and freshly ground black pepper, and toss the vegetables together.
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10
For the dressing: whisk the vinegar with the remaining teaspoon salt in a small bowl, then whisk in the olive oil gradually, until smooth and emulsified.
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11
Pour the dressing over the salad; toss and tumble to coat all the pieces.
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12
Scatter the wedges of cooked egg over the top, and gently fold in with the vegetables.
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13
Serve warm or at room temperature.
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14
Store in the refrigerator for 2 or 3 days.
