Salade végétalienne de pommes de terre et de chou-fleur

Ingrédients

• 2 pounds potato ((6 medium), cut into bite-sized chunks)
• 1/2 cauliflower (chopped into bite-sized florets)
• 1 teaspoon sea salt
• 1/4 cup red onion (finely chopped)
• 2 stalks celery (chopped)
• 1/4 cup vegan mayo
• paprika (and parsley leaves, for garnish)

Préparation

1. 1

   Place potato in a saucepan with water and salt on medium-high heat and bring to a boil.

2. 2

   Reduce to simmer for 10 minutes or until tender.

3. 3

   Halfway add cauliflower florets to boiling potato and cook until tender. Should take 5 minutes.

4. 4

   Remove from heat and drain with a colander.

5. 5

   Transfer potato and cauliflower to a large mixing bowl. Allow to cool.

6. 6

   Add onion and celery.

7. 7

   Gentle fold in mayo and season with salt to taste.

8. 8

   Cover and refrigerate for a couple of hours.

9. 9

   Sprinkle with paprika and parsley before serving.