Potato, cauliflower and cumin salad

Ingredients:

• 450 g small white potatoes
• 2 cups small cauliflower florets (about 180 g)
• Half a small white onion, thinly sliced
• 1/3 cup white wine vinegar
• 1 tbsp. sugar
• 2 tsp cumin
• 6 black peppercorns
• 5 sprigs of fresh dill

Preparation:

1. Place the potatoes in a medium saucepan, cover with water, and bring to a boil over medium heat; reduce heat and simmer until the potatoes are tender when pierced with a fork, 15-20 minutes. Add the cauliflower to the pan and simmer until tender when pierced with a fork, 2-3 minutes. Drain and let cool slightly to handle. Peel the potatoes (pat dry with a clean kitchen towel) and cut into chunks. Combine the potatoes, cauliflower, and onion in a medium bowl.
2. Combine 0.5 cups of water, vinegar, sugar, caraway seeds, 0.5 tablespoons of salt, black peppercorns, and dill in a small saucepan and bring to a boil. Strain and pour the hot vinegar dressing over the vegetables, adding another 1/4 teaspoon of salt. Cover and refrigerate until completely cool, stirring occasionally, for at least 2 hours (or overnight).