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Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper. Scrub the potatoes and cut any larger ones so that they're all roughly the same size (about the size of a golf ball).
Add the potatoes, olive oil, and salt to the prepared tray and use your hands to mix until the potatoes are well coated. Roast for 40-50 minutes, or until very golden.
To make the dressing, add the olive oil, dill, chives, vinegar, mustard, maple syrup, salt, and pepper to a jar or small bowl and mix to fully combine. It should be a light golden colour and not separated.
To assemble the salad, place the spinach and lentils into a large bowl. Top with the potatoes immediately after coming out of the oven.
Pour the dressing over the salad and mix until the potatoes are fully coated with dressing and the spinach is wilted. Serve immediately.