This is a simple and seasonal recipe that is a real crowd pleaser. It can be made in stages and assembled in minutes so it’s a great potluck choice. It can also be made as a main dish topped with your favorite protein choice. This would be a perfect salad for a nice thinly sliced rare steak.

Make the DRESSING first:

½ cup fresh horseradish, chopped
⅓ cup walnut oil or other light tasting oil
3 tbsp cup olive oil
2 ½ tbsp. fresh lemon juice
1 tbsp. good quality honey
1 small shallot
1-2 tbsp. Dijon mustard
Real salt and freshly ground black pepper, to taste

Add all ingredients to high power blender or Vitamix except 3 tbsp olive oil. Blend until smooth. Scrape sides and continue blending adding remaining oil. Can be made 1-3 days ahead for best flavor.

For more heat; add more fresh horseradish or a spicier mustard. For more sweetness, add more honey. If using prepared horseradish; omit lemon juice.
Watch labels on prepared horseradish as I was only able to find one brand without SOYBEAN oil!!!

Next comes the POTATO SALAD

For the potato salad:
1 pound fingerling or baby potatoes, scrubbed
12 ounces green beans and/or asparagus (about 3 cups), trimmed
1 tablespoon butter (sub walnut oil if dairy free)
1 shallot sliced thin
2 cloves of garlic sliced thin
1/3 of dressing
Real salt and fresh ground pepper, to taste

Bring 1 inch of water to a boil in a large saucepan. Add potatoes and cook until tender, 10 to 12 minutes. Transfer to a cutting board to cool. Heat sauté pan. Melt oil/butter and add shallots, garlic, green beans/asparagus. Sauté until bright green and just tender, 4 to 6 minutes. Cut the potatoes into halves or quarters and add to the pan with the vegetables. Add 1/3 dressing, remove from heat and toss. Set aside.

Now for the SPRING SALAD:

For the spring salad
5-6 radishes thinly sliced
1 English cucumber or 3 Persian cucumbers , peeled and sliced
2 large spring onions, white part only
1/3 dressing

Using a mandolin slice vegetables to a 2.0 thickness. Add 1/3 dressing, mix gently and chilled. Can be made the night before but not much earlier.

THIS IS THE BEST AND SAFEST MANDOLIN TO USE: Handheld Mandolin

And finally the ASSEMBLY :
6 cups mixed salad greens (e.g. arugula, spinach, mesclun)
Remainder of dressing
1/2 cup spring onion tops, sliced for garnish

Lightly dress greens. Add potatoes/green bean mixture to be center of the platter. Arrange spring salad around potato salad. Top with green onions. Chill and serve.