Red Potato Salad

2 lbs red potatoes (quartered)
16 oz of frozen edamame prepared
3 T olive oil
2 T apple cider vinegar
1 T dijon mustard (I used Grey Poupon)
1 T brown sugar
1 t salt
one shake black pepper
1 clove garlic

Note: I ended up almost doubling the sauce ingredients (olive oil, vinegar, mustard, brown sugar). Cook potatoes in salted water for about 7 minutes or until tender. Drain and cool. Mix the dressing plus salt, pepper and garlic. Pour over potatoes, add edamame. Toss to coat. Chill until ready to eat. Yummy! Dairy free, egg free, but not flavor free.