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

In a pot of salted water, cook the potatoes until tender. Let cool in ice water and drain. Cut in half or quarters, depending on their size. Set aside.

Meanwhile, in a pot of salted boiling water, cook the cauliflower until al dente. Let cool in ice water and drain. Set aside.

In a large bowl, combine the remaining ingredients. Add the potatoes, cauliflower and toss to coat with the dressing. Adjust the seasoning. Serve at room temperature.

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