Edamame Potato Salad

12 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 6
Edamame Potato Salad

I thought adding edamame (green soybeans) to potato salad was a great idea as they add both flavour and texture to the mix. You can find frozen edamame at some supermarkets and at most Asian grocery stores. Yield is 6 servings.

Beans, Dinner, Picnics, Salad


Ingredients

1 pound edamame, in the pod

2 pounds small red new potato

1 teaspoon dry hot mustard powder

juice of one lime

3 tablespoons olive oil

1 teaspoon minced garlic

1 tablespoon roasted sesame oil

¼ teaspoon minced fresh ginger

coarse salt, and freshly cracked black pepper

2 scallion, thinly sliced

1 tablespoon chopped fresh coriander

Directions

1. Bring large pot salted water to a boil.

2. Add edamame and cook for 1 to 2 minutes or until crisp-tender.

3. With a slotted spoon, transfer to a bowl of ice water.

4. Remove edamame from pods.

5. Cover potatoes with enough salted water to cover by 1-inch.

6. Bring to a boil and simmer for about 15 minutes or until tender.

7. Transfer with a slotted spoon to a bowl of ice water to cool.

8. Drain well.

9. In a small bowl, combine the mustard with the lime juice.

10. When just cool enough to handle, cut potatoes into 1/3-inch-thick slices and toss all ingredients together in a large bowl.

11. Season to taste.

See more: Beans, Dinner, Picnics, Salad

comments powered by Disqus