Summer Potato Salad

Nancy has reminded me that it is way past time for me to post my most recent recipe.

2 lbs baby potatoes
1 bag of frozen shelled edamame
1/2 large red onion
4-5 springs of fresh tarragon.
2 C yogurt
1/2 C mayonnaise (optional)

Cover baby potatoes in water, add 1 tsp salt and 2 sprigs of tarragon. Bring to a boil and cook until tender. Once they are tender, run cold water over the potatoes to stop the cooking and to cool.

Cook the frozen shelled edamame following the instructions on the package. When the edamame is cooked and drained, run cold water over the edamame to cool it.

While the potatoes and edamame are cooking, mix the yogurt, mayo, finely chopped red onion and minced tarragon leaves together in a bowl. Add salt and pepper to taste. Allow this to rest at room temperature to let the flavors mix.

Cut the baby potatoes into bite size pieces (quarters are usually sufficient), add the edamame. Pour the yogurt mixture over the top and mix.