Mom’S Famous Potato Salad

• 5 pounds Yukon Gold Potatoes
• 1 head Cauliflower, Broken Into Flowerettes
• 2/3 cups Extra Virgin Olive Oil
• 1 bunch Scallions, Chopped
• 1 whole Red Onion, Thinly Sliced
• 1/4 pounds Assorted Olives, Chopped
• 1/2 cups Apple Vinegar Cider
• Salt And Pepper, to taste
• 1/2 cups Pepperoncini, Chopped (optional)

1. Boil potatoes, cooling them just long enough so you can cut them into bite size pieces. Cook cauliflower until cooked but still a bit firm.
2. Combine the potatoes and cauliflower in a large bowl. Add olive oil while veggies are still warm so it can be absorbed. Add the rest of the ingredients, toss together and enjoy immediately or leave out before eating later.
3. If you choose to refrigerate it, be sure to bring it to room temperature before enjoying it.
4. Serves an army.

potatoes, cauliflower, olive oil, scallions, red onion, ubc, apple vinegar, salt, pepperoncini

Taken from tastykitchen.com/recipes/salads/mome28099s-famous-potato-salad/ (may not work)