Edamame Potato Salad

  • serves 6
Christine Cushing
Christine Cushing

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.

24 Ratings
Directions for: Edamame Potato Salad


1 lb(s) edamame, in the pod

2 lb(s) small red new potato

1 tsp dry hot mustard powder

juice of one lime

3 Tbsp olive oil

1 tsp minced garlic

1 Tbsp roasted sesame oil

¼ tsp minced fresh ginger

coarse salt, and freshly cracked black pepper

2 scallion, thinly sliced

1 Tbsp chopped fresh coriander


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: Potatoes, Salad, Summer, Dinner, Side, Picnic, Beans



More Recipes You'll Love