Edamame Potato Salad

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This recipe is from christine cushing. you can skip the first steps if you purchase frozen edamame without the pods.

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Steps

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Bring large pot salted water to a boil.

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Add edamame and cook for 1 to 2 minutes or until crisp-tender.

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With a slotted spoon , transfer to a bowl of ice water.

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Remove edamame from pods.

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Cover potatoes with enough salted water to cover by 1-inch.

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Bring to a boil and simmer for about 15 minutes or until tender.

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Transfer with a slotted spoon to a bowl of ice water to cool.

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Drain well.

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In a small bowl , combine the mustard with the lime juice.

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When just cool enough to handle , cut potatoes into 1 / 3-inch-thick slices and toss remaining ingredients together in a large bowl.

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Season to taste with salt and pepper.

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Ingredients

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edamame, small red potatoes, mustard powder, lime, juice of, olive oil, garlic, toasted sesame oil, fresh ginger, scallions, fresh coriander, coarse salt, cracked black pepper