Cauliflower-Potato and Caraway Salad

• 1 pound small white potatoes
• 2 cups small cauliflower florets (about 6 ounces)
• 1/2 small white onion, thinly sliced
• 1/3 cup white wine vinegar
• 1 tablespoon sugar
• 2 teaspoons caraway seeds
• Kosher salt
• 6 whole black peppercorns
• 5 sprigs fresh dill

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. Add the cauliflower to the pot and cook until fork-tender, 2 to 3 minutes.
3. Drain and let rest until cool enough to handle.
4. Peel off the potato skins (use a clean dish towel to rub off the skins) and cut into chunks.
5. Combine the potatoes, cauliflower and onions in a medium bowl.
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. Strain and pour the hot vinegar mixture over the vegetables, and toss in another 1/4 teaspoon salt.
8. Cover and refrigerate until cold, tossing occasionally, at least 2 hours (up to overnight).

white potatoes, cauliflower, white onion, white wine vinegar, sugar, caraway seeds, kosher salt, black peppercorns, dill

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cauliflower-potato-and-caraway-salad-recipe.html (may not work)