Prep 20 mins
Cook 0 mins
This recipe is from Christine Cushing. You can skip the first steps if you purchase frozen edamame without the pods.
- 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
- 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.
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 :-)
Certainly a change from the usual potato salad. I added a bit too much lime juice and so ended up with overly tangy dressing but that's easily fixed next time. Really liked the creamy texture created by adding warm potatoes to the vinaigrette.