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This is a recreation of my favorite potato salad from a local restaurant. Light and summmery, with a bit of punch.
- Boil edamame for 7 minutes, let cool.
- Boil potatoes for 15 minutes until just soft, let cool.
- Chop celery, green onion, and dill.
- In a bowl mix mustard seed, black pepper, sour cream and miracle whip.
- Add veggies and blue cheese and mix.
- Let cool for about 30 minutes in refrigerator.