Potato and Cauliflower Salad

Method

1. Peel the potatoes and cut them into small cubes.
2. Boil the potatoes in salted water for a few minutes until just tender.
3. Clean the cauliflower, remove the tough central core, and separate into florets and tender inner leaves.
4. In a pan, heat olive oil and sauté the sliced red onion until golden.
5. Add the tender leaves, sage, and chili.
6. Add a splash of white wine.
7. Add the cauliflower florets, season with salt and pepper, and stir.
8. Drain the potatoes and add them to the pan. Mix well.
9. Add a little of the potato cooking water to finish cooking.
10. Cover and cook over low heat for 15 minutes.
11. Let cool to room temperature before serving.