Edamame Potato Salad

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Recipe summary

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.

Preparation time:
Cooking time:
Yield: 6

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
1/4 teaspoon minced fresh ginger
coarse salt, and freshly cracked black pepper
2 scallion, thinly sliced
1 tablespoon chopped fresh coriander

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.