Roast Potato Salad

ROAST POTATO SALAD

3-4 POUNDS ROAST RED POTATOES

1 C EDAMAME

1 C CHOPPED SMALL SWEET RED TOMATOES

1 CAN SWEET CORN, DRAINED (OPTIONAL)

DRESSING:

1 C CHOPPED GREEN ONIONS

1 C SOUR CREAM

1/2 C MAYONNAISE

1/4 C WHITE VINEGAR

4 TSP DIJON MUSTARD

2 TSP SUGAR

2 TSP SALT

1 TSP GROUND BLACK PEPPER

ROAST POTATOES.

COOK EDAMAME PER PACKAGE DIRECTIONS.

MIX DRESSING INGREDIENTS.

TOSS ALL VEGETABLES WITH DRESSING TO TASTE.

USE MORE VINEGAR AND LESS MAYO/SOUR CREAM FOR A LIGHTER DRESSING.