Potato & Edamame Salad

We're always looking to incorporate more veggies into our meals so here's a simple roasted potato salad with edamame, tomatoes, feta, chives and a grainy mustard vinaigrette.

Ingredients:

• ~1lb bag of mixed baby potatoes (I bought a bag with purple, red & white fingerling)
• ~1/2 16oz bag of frozen edamame
• 1 pint mixed colorful plum & cherry tomatoes, I used red & yellow
• 1 bunch of fresh chives 
• ~1/2 cup of crumbled feta

For the vinaigrette:

• juice of 1 lemon, ~1/4 cup
• 1T grainy Dijon mustard
• 1 clove minced garlic
• ~1/2 cup olive oil
• salt & pepper

Preparation:

This recipe is really just a loose guideline.  Add anything you like to this salad of sorts (red pepper, garbanzo beans, crumbled bacon, etc - it could all be good).  I halved and roasted the potatoes in the oven at 400 until tender with slightly crispy skins (~15 mins, with olive oil and salt & pepper), prepared the frozen edamame per directions on the package, and tossed in the cut up veggies.  I whisked together the vinaigrette ingredients and tossed the salad all together.