Edamame Potato Salad

  • 1 lb. edamame, in the pod
  • 2 lb. small red new potato
  • 1 tsp dry hot mustard powder
  • juice of one lime
  • 3 tbsp olive oil
  • 1 tsp minced garlic
  • 1 tbsp roasted sesame oil
  • 1/4 tsp minced fresh ginger
  • coarse salt, and freshly cracked black pepper
  • 2 scallion, thinly sliced
  • 1 tbsp chopped fresh coriander


Bring large pot salted water to a boil. Add edamame and cook for 1 to 2 minutes or until crisp-tender.

Cover potatoes with enough salted water to cover by 1-inch. Bring to a boil and simmer for about 15 minutes or until tender. 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 all ingredients together in a large bowl.

Season to taste.