Edamame Potato Salad Recipes

EDAMAME POTATO SALAD

Steps:

• 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.

QUICK EDAMAME SALAD

Steps:

• Mix edamame, corn, peas, black beans, and red onion in a large bowl.
• Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
• Chill in refrigerator at least 30 minutes before serving.

SWEET POTATO EDAMAME SALAD

Steps:

• Boil potatoes and big sweet potatoes for about 25 minutes -- you want to just be able to get your fork in them, but not so soft that you would/could mash them.
• Shock potatoes in ice-cold water -- set aside until you can easily handle them.
• Boil yams (the small, American sweet potatoes -- not the true "yam") for about 7 minutes -- you want to just be able to get your fork in them, but not so soft that you would/could mash them.
• Shock potatoes in ice-cold water -- set aside until you can easily handle them.
• Steam Edamame until cooked (5 mins).
• Shock Edamame in ice-cold water -- set aside until you can easily handle them.
• Whisk together Mustard, Vinegars, EVOO, Salt and Pepper in a small bowl. Feel free to use your favorite mustard or vinegar (I use a spicy whiskey mustard and some lingonberry infused apple-cider vinegar) -- this is your dressing, it should be thick, but somewhat viscous so you can easily mix into your salad.
• Cut white potatoes into 2 inch cubes (more or less), cut the sweet potatoes slightly smaller, and slice the yams thinly, dice onion finely.
• Mix dressing into potatoes and onions, add edamame, and mix again -- chill for 2 hours, and eat.