Edamame Potato Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
• Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
• Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
• Top edamame salad with sesame seeds and daikon radish before serving.

Steps:

• Preheat the oven to 400 degrees F.
• Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
• Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

Steps:

• Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time, When finished cooking, let sit covered for 1 minute. Transfer edamame to a bowl of ice water for 2 to 3 minutes. Drain.
• In a medium bowl, combine remaining vegetables. Add edamame when finished cooling and toss to combine.
• In a small bowl, combine salad dressing, wasabi, and soy sauce. Pour over salad and toss to combine.

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.

Steps:

• Mix edamame, corn, peas, black beans, and red onion in a large bowl.
• Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
• Chill in refrigerator at least 30 minutes before serving.

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.