Edamame Potato Salad

READY IN: 20mins
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 :-)

Ingredients Nutrition


  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; drain well.
  8. In a small bowl, combine the mustard with the lime juice.
  9. When just cool enough to handle, cut potatoes into 1/3-inch-thick slices and toss remaining ingredients together in a large bowl.
  10. Season to taste with salt and pepper.

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