Roasted potato and mushroom salad

recipe adapted from Fine Cooking

serves 2

4 medium potatoes
200 gr mushrooms

some olive oil

salt and pepper

150 gr creme fraiche

about 3 tbsp orange juice
2 tsp lemon juice

2 scallions

salt and pepper

Heat the oven to 200 C. Peel potatoes and cut in 1 cm cubes. Toss with some olive oil, salt and pepper. Roast for about 20 minutes. In the meantime clean the mushrooms, toss with oil, salt and pepper and add to the potatoes. Roast another 15 minutes.

In a small bowl whisk creme fraiche, orange juice, lemon juice salt and pepper. Slice the scallions thinly.
When the potatoes and mushrooms are done sprinkle with scallions and serve with the dressing

on the side.