Cauliflower/Potato Salad

I've made potato salad and I've made cauliflower salad. This time I decided to mix a little of both. I also used a vinegar dressing and thought I'd add a little of the mayo for added flavor.

1 head cauliflower, steamed and cut into florets
1 can (15 oz.) chickpeas, rinsed & drained
1 carrot, peeled & coarsely grated
½ red onion, thinly sliced
2 green onions, sliced
½ c. celery, chopped
½ c. black olives, sliced
½ c. green olives, sliced
2 T. julienne dried tomatoes in oil
3 small red potatoes, cooked & diced
3 small white potatoes, cooked & diced
½ red pepper & ½ yellow pepper, diced
½ lemon (juice and pulp)
Seasonings: I use Trocomare, Spike, black pepper & ground red pepper
Olive oil and seasoned rice vinegar, to taste
¼ c. mayo & ¼ c. buttermilk with a dash of Worcestershire sauce

Mix vegetables with seasonings, oil & vinegar. Combine mayo with buttermilk and Worcestershire sauce and add. Chill until ready to serve. Garnish with sliced tomatoes, if desired.