Learn how to make Cauliflower-Potato Salad, one of Rita's recipes for cooking in the kitchen with kids.

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Cauliflower-Potato Salad


  • 1½ lb. small 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
  • 1 cup chopped red bell pepper
  • ½ cup sliced green onions


  1. Place potatoes in large pot with water to cover. Bring to a boil and cook for 6 minutes. Add cauliflower; cook until vegetables are tender, about 4 minutes more. Drain, rinse with cold water to cool, and drain again.
  2. Combine yogurt, mayonnaise mustard, horseradish, vinegar, salt and pepper in very large bowl. Add cooked vegetables, bell pepper and green onions; toss to coat.

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