Total Time
1hr 5mins
Prep 40 mins
Cook 25 mins

This is a recreation of my favorite potato salad from a local restaurant. Light and summmery, with a bit of punch.


  1. Boil edamame for 7 minutes, let cool.
  2. Boil potatoes for 15 minutes until just soft, let cool.
  3. Chop celery, green onion, and dill.
  4. In a bowl mix mustard seed, black pepper, sour cream and miracle whip.
  5. Add veggies and blue cheese and mix.
  6. Let cool for about 30 minutes in refrigerator.