Nutrition per serving may change if servings are adjusted.
1½ pounds small new red and/or purple potatoes, halved or quartered
4 cups small cauliflower florets
½ cup nonfat plain Greek yogurt
¼ cup light mayonnaise
1 tablespoon whole-grain mustard
2 teaspoons prepared horseradish
2 teaspoons red-wine vinegar
¼ teaspoon salt
¼ teaspoon ground pepper, plus more for garnish
1 cup chopped red bell pepper
½ cup sliced green onions
Place potatoes in a 6-qt. pot with water to cover. Bring to a boil and cook for 6 minutes. Add cauliflower; cook until the vegetables are tender, about 4 minutes more. Drain, rinse with cold water to cool and drain again.
Combine yogurt, mayonnaise, mustard, horseradish, vinegar, salt and pepper in a very large bowl. Add the cooked vegetables, bell pepper and green onions and toss to coat. Top with freshly ground black pepper, if desired.