5 small to medium organic Yukon God potatoes, scrubbed
Similar volume of cauliflower florets, steamed and cut into cube sized pieces
1 heaping cup organic celery, finely chopped (include leaves if you have them)
1 loosely measured cup shredded carrots
½ cup red or sweet onion (mixed with part green scallions if desired)
½ cup organic dill pickle chopped

Dressing:
1 cup Not Diets Not Mayo (see recipe in dressings)
2 heaping T. prepared yellow mustard
2 T. raw apple cider vinegar
1 tsp. honey
½ tsp. celery seed
1 tiny scoop Omica Organics Stevia powder
¼ tsp. paprika plus more to sprinkle on top
½ tsp. Real or Celtic Salt (or to taste)
½ tsp. freshly ground peppercorn

Boil unpeeled whole potatoes just until tender for cutting, but not mushy. Small potatoes may need to be removed before bigger ones. Remove to a plate and allow to cool. Cut into ½-3/4 inch cubes and place in glass bowl with lid. Steam the cauliflower florets 5-10 minutes, until tender, but not mushy. Cool and cube it similar to potato size and add to bowl. Toss potato with cauliflower. Add celery, carrots, onion and pickle.

Mix all of dressing ingredients and pour over vegetables in bowl. Mix to coat all vegetables. Cover and refrigerate several hours or overnight. It tastes best once flavors have had opportunity to meld. Top with sprinkle of paprika to serve.