That's not Potato Salad

I made this one up with what was in the fridge to satisfy my potato salad craving and still remain kind of healthy. We like it.

Put on water to boil - I used pasta pot.

Mix dressing in large bowl and set aside:
60 g veganaise
15 g rice wine vinegar
5 g mustard
1 small shallot minced
1 small fennel bulb chopped
1 T fresh dill minced
1/2 tsp sea salt
dried dill and celery seed to taste

Chop vegetables
1 head cauliflower chopped
12 oz brussels sprouts trimmed and quarted
2 small red potatoes chopped

Add potatoes to boiling water. After 2-3 minutes add remaining vegetables to boiling water and bring back to boil. Total time in the water from potatoes on was about 10 minutes.

Drain vegetables and run under cool water to chill slightly. Mix into dressing and serve.

We treated this like 4 servings. Matt added salt to his at the table. There was something a little sour I don't know if it was the shallot or one of the dried herbs. Might try milder onion next time and all fresh herbs.