Recipe by Mercy
This recipe is from Christine Cushing. You can skip the first steps if you purchase frozen edamame without the pods.
Top Review by Dusty&Sarah
Great use for edamame. I read the recipe wrong and put in 2 small potatoes instead of 2 Ibs, so if I made it again properly the balance of potato to soy bean would probably taste better :-)
- 1 lb edamame, in the pod
- 2 lbs small small red potatoes
- 1 teaspoon dry hot mustard powder
- 1 lime, juice of
- 3 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 tablespoon toasted sesame oil
- 1⁄4 teaspoon minced fresh ginger
- 2 scallions, thinly sliced
- 1 tablespoon chopped fresh coriander
- coarse salt
- freshly cracked black pepper
Directions See How It's Made
- 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 remaining ingredients together in a large bowl.
- Season to taste with salt and pepper.