Ingredients:

• Boiled baby potatoes – 1 cup, halved

• Oyster mushrooms – 150g, sautéed

• Spring onion greens – 2 tbsp, chopped

• Dill leaves – 1 tbsp, chopped

• Sour cream – 2 tbsp (use cashew sour cream or vegan yogurt for vegan)

• Mustard – 1 tsp

• Salt & black pepper – to taste

Method:

• Mix potatoes and mushrooms in a bowl.

• Whisk sour cream, mustard, salt, and pepper into a dressing.

• Pour over salad and toss well.

• Garnish with dill and spring onion greens.

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