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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.

NOTE:

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