Mustard Greens Salad with Roasted Potatoes and Tomatoes

• 2-3 medium-large white potatoes unpeeled and chopped (about 4-5 cups)
• 1 Tablespoon olive oil
• 1 teaspoon sea salt
• ½ teaspoon pepper
• 5 cups mustard greens stems removed, leaves washed, dried, and shredded or chopped
• 4 tomatoes quartered
• ¼ cup red onion sliced thin

Vinaigrette Dressing

• ¼ cup red wine vinegar
• ½ Tablespoon shallot minced
• 1 clove garlic minced
• 1 Tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 Tablespoon fresh parsley finely chopped
• ⅓ cup olive oil
• 2 Tablespoons water
• ½ teaspoon sea salt
• ½ teaspoon pepper
• salt and pepper to taste