Roasted Potato and Mushroom Salad

Roasted Potato and Mushroom Salad

Makes 4-5 servings

8-10 baby rainbow potatoes, halved

1/4 cup parsley, minced

4-5 cloves of garlic, minced

Olive oil

8-10 cremini mushrooms, halved

3-4 celery stalks, diced

1/4 cup red onion, diced

1/2 cup mayonnaise

1/2 tsp lemon juice

1 tsp dijon mustard

Salt

Pepper

1. Preheat the oven to 400F. Line a baking tray with parchment paper. Set aside.

2. In a bowl, combine potatoes, parsley, garlic, salt, pepper and about 5-6 tablespoons of olive oil. pour the potatoes on the baking sheet, cover with tin foil, and bake for about 20 minutes, or until the potatoes begin to soften. Take the pan out, and add in the mushrooms. Mix the potatoes and mushrooms, until the mushrooms are coated with oil. Place the pan back into the oven, and bake for another 5-8 minutes, or until softened and browned.

3. Transfer potatoes and mushrooms into a large bowl, and cool in room temperature for about 20 minutes. Place it in the fridge for about an hour, or until cooled.

4. After the potatoes and mushrooms have cooled, add in the celery, red onions, mayonnaise, lemon juice, dijon mustard, salt and pepper. mix everything together until all the vegetables have been coated. Finish it off with a sprinkle of paprika. Enjoy!