Edamame Potato Salad

"This recipe is from Christine Cushing. You can skip the first steps if you purchase frozen edamame without the pods."
 
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Ready In:
20mins
Ingredients:
12
Serves:
6
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ingredients

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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 remaining ingredients together in a large bowl.
  • Season to taste with salt and pepper.

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Reviews

  1. 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 :-)
     
  2. 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.
     
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Tweaks

  1. 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 :-)
     

RECIPE SUBMITTED BY

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
 
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