Cauliflower, Green Pea and New Potato Salad

In a covered large saucepan cook potatoes in enough boiling water to cover 12 to 15 minutes or just until tender, adding peas the last 2 to 3 minutes of cooking; drain.

Meanwhile, in a small bowl whisk together the white wine vinegar, sugar, mustard, salt and pepper.

In a large skillet heat oil over medium heat. Add cauliflower and onion; cook 5 to 8 minutes or until cauliflower is browned and crisp-tender, stirring occasionally. Stir in vinegar mixture and bacon. Gently stir in potatoes; heat through. To serve, top with pine nuts and parsley.