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.
ingredients
directions
Bring large pot salted water to a boil.
Add edamame and cook for 1 to 2 minutes or until crisp-tender.
With a slotted spoon, transfer to a bowl of ice water.
Remove edamame from pods.
Cover potatoes with enough salted water to cover by 1-inch.
Bring to a boil and simmer for about 15 minutes or until tender.
Transfer with a slotted spoon to a bowl of ice water to cool.
Drain well.
In a small bowl, combine the mustard with the lime juice.
When just cool enough to handle, cut potatoes into 1/3-inch-thick slices and toss all ingredients together in a large bowl.
Season to taste.