Ingredients:

Dressing:
1 cup green onions, chopped
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar
4 tsp Dijon mustard
2 tsp sugar
1 tsp Urban Accents Sonoma Pepper
2 tsp sea salt

1 lb unpeeled baby red-skinned potatoes
1 lb unpeeled baby white potatoes
1 lb unpeeled baby purple potatoes
1 10-oz package of frozen peas, thawed
1-1/2 cups of crumbled goat cheese

Directions:

Whisk all the dressing ingredients together in a medium bowl. Cover and chill. Place all potatoes in a large saucepan and fill with enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to a boil, reduce heat to medium and boil until tender, 10-15 minutes depending on size and variety of potatoes. Drain and cool to room temperature.

Cut potatoes into 1/2-inch-thick slices and place in a large bowl. Add dressing, peas, and goat cheese, and toss gently. Chill at least 2 hours, up to 1 day before serving.