Edamame Potato Salad Recipe

Name: Edamame Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb edamame, in the pod, 2 lbs small small red potatoes, 1 teaspoon dry hot mustard powder, 1 lime, juice of, and more.

Yes, Edamame Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Edamame Potato Salad

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