2tablespoonshorseradish cream (or sauce or Dijon mustard)
1garlic clove, minced
Combine mayonnaise, lemon juice, capers, horseradish, garlic & a pinch of sugar in a small bowl.
Preheat oven to 425F. Line a baking sheet with parchment paper.
Place the potatoes in a saucepan of salted water & bring to a boil. Cook, uncovered, for 12 to 15 minutes or until just tender; drain. Toss potatoes, oil, salt & pepper on the baking sheet. Squash each potato until about 1/2 inch thickeness, using a potato masher or the back of a spoon. Roast for 35 minutes, turning once during cooking, or until potatoes are golden.
Arrange spinach, beans, potatoes, beets, salmon & onion in two bowls. Dollop with the dressing. * How to blanch the beans – click here.