Vegan Potato Salad with Horseradish Vinaigrette - Forks Over Knives

Ingredients

• 2 lb. tiny red, yellow, and/or purple new potatoes, halved if large
• 1 lb. asparagus, trimmed and cut into bite-size pieces
• 3 tablespoons red wine vinegar
• 1 tablespoon whole grain mustard
• 6 cloves garlic, minced
• 2 teaspoons snipped fresh dill
• 1 teaspoon prepared horseradish
• 1 cup bite-size pieces red bell pepper
• Sea salt and freshly ground black pepper, to taste