HONEY MUSTARD WARM POTATO SALAD

HONEY MUSTARD WARM POTATO SALAD 2 pounds baby potatoes halved 2 tablespoons butter melted 3 tablespoons olive oil 2 garlic cloves minced Salt and pepper 1/2 red onion finely sliced 1 teaspoon fresh thyme leaves or add 1/2 tsp dried thyme into Dressing HONEY MUSTARD DRESSING: 1 1/2 tablespoons Dijon Mustard 2 teaspoons wholegrain mustard 2 tablespoons Honey 2 tablespoons cider vinegar 2 tablespoons olive oil 1/4 teaspoon salt and pepper Preheat oven to 350F. Place potatoes in a bowl. Add butter, olive oil, garlic, salt and pepper. Toss well to combine. Spread potatoes out on a tray. Roast for 40 minutes until golden on the outside and soft inside, flipping once halfway. Meanwhile, place Dressing ingredients in a jar. Shake very well to combine. When potatoes are cooked, transfer to a bowl. Add onion and fresh thyme, pour over Dressing and toss. Serve warm.