Edamame Potato Salad Recipe

Prep Time: 15 mins

Cook Time: 15 mins
Total Time: 30 mins
Ingredients
1 pounds potato(es), washed, peeled, and cut into 1-inch cubes
1 1/4 cup(s) edamame, fresh or frozen, shelled
1 1/2 teaspoon ginger, fresh, finely chopped
6 tablespoon mayonnaise, light
2 tablespoon vinegar, rice wine, or white wine vinegar
1 1/2 teaspoon soy sauce, less sodium
1 teaspoon oil, toasted sesame
Preparation
1. In a medium stockpot, over high heat, cover potato cubes in water and cook for about 15 minutes,
or until fork-tender. Drain the potatoes and set aside.

2. In a large mixing bowl, combine the cooked edamame and ginger. Add the potatoes and set
aside.

3. Prepare the dressing: In a small mixing bowl, whisk together the mayonnaise, rice wine vinegar,
soy sauce, and toasted sesame oil until blended. Add the dressing mixture to the potato mixture and
stir well with a wooden spoon to combine.