Roasted mushroom potato salad

Ingredients

• 680 g Baby potatoes, scrubbed
• 400 g Button mushroom, sliced
• 4 tbsp Olive oil
• 1/2 pcs Lemon, juiced and zested
• 140 g Sliced pickles
• 1 clove Garlic, chopped
• 1 tsp Dijon mustard (paleo type)
• 1 tsp Maple syrup
• 1/2 tsp Fine sea salt

Method

1. Heat oven to 220C.
2. Place the potatoes in a saucepot and cover with cold water.
3. Bring to a boil.
4. Reduce heat and cook for 20 minutes.
5. Drain and transfer to a well-greased baking sheet.
6. Gently press the potatoes to flatten slightly.
7. Spray with olive oil and season with salt.
8. Roast for 30 minutes.
9. When the potatoes have 20 minutes to go, place the second pan in the oven to get hot.
10. Whisk the remaining olive oil, mustard, and maple syrup.
11. Add the lemon juice and lemon zest.
12. Add the mushrooms to the pan and spread over half the prepared dressing.
13. Roast for 15 minutes.
14. In a bowl toss the potatoes, mushrooms, and pickles.
15. Drizzle with remaining dressing.
16. Serve warm.