Best 3 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.

HARICOT VERT, EDAMAME, AND PURPLE-POTATO SALAD

Steps:

• Have ready a large bowl of ice and cold water. Boil edamame or fava beans in a large pot of boiling salted water until crisp-tender, 1 to 3 minutes. Transfer with a slotted spoon to ice water. Shell edamame, or peel tough outer skins from fava beans.
• Bring potatoes and enough salted water to cover by 1 1/2 inches to a boil and cook at a bare simmer until almost tender, 15 to 20 minutes. (Potatoes will continue to cook a bit after being removed from water. Be careful not to overcook or potatoes will break apart when sliced.) Transfer with a slotted spoon to ice water to cool. Drain well.
• While potatoes are cooking, trim haricots verts and halve diagonally crosswise. Cook in 2 batches in a large pot of boiling salted water until just tender, 3 to 4 minutes (regular green beans will take longer to cook). Transfer to ice water to cool. Drain well.
• Just before serving, cut potatoes into 1/3-inch-thick slices and toss all ingredients together in a large bowl with salt and pepper to taste.

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.