Idaho Potato and Edamame Salad
A sassy, sophisticated Asian-style potato salad with edamame (green soy beans) seasoned with toasted sesame oil, wasabi powder and red curry paste.
3 pounds Idaho Potatoes, scrubbed and cut into 1-inch cubes
1 tablespoon extra-virgin olive oil
2 cups frozen edamame, cooked according to package directions
1/2 cup finely chopped red onion
1 tablespoon finely chopped fresh ginger
3/4 cup mayonnaise
1/4 cup rice wine vinegar (or white wine vinegar)
1 tablespoon soy sauce
1 1/2 teaspoons toasted sesame oil
1 teaspoon wasabi powder
1/2 teaspoon red curry paste
- In a medium stockpot, in water to cover, over high heat, cook potato cubes about 15 minutes, or until fork-tender. Drain the potatoes, then toss them with the olive oil and set aside.
- In a large mixing bowl, combine the cooked edamame, red onion and ginger. Add the potatoes and set aside.
- Prepare the dressing: In a small mixing bowl, whisk together the mayonnaise, rice wine vinegar, soy sauce, toasted sesame oil, wasabi powder and red curry paste until blended.
- Add the dressing mixture to the potato mixture and stir well with a wooden spoon to combine.
Makes 8 servings.
Recipe and photograph provided courtesy Idaho Potato Commission.