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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is from Christine Cushing. You can skip the first steps if you purchase frozen edamame without the pods. Ingredients:
1 lb edamame, in the pod |
2 lbs small small red potatoes |
1 teaspoon dry hot mustard powder |
1 lime, juice of |
3 tablespoons olive oil |
1 teaspoon minced garlic |
1 tablespoon toasted sesame oil |
1/4 teaspoon minced fresh ginger |
2 scallions, thinly sliced |
1 tablespoon chopped fresh coriander |
coarse salt |
freshly cracked black pepper |
Directions:
1. Bring large pot salted water to a boil.
2. Add edamame and cook for 1 to 2 minutes or until crisp-tender.
3. With a slotted spoon, transfer to a bowl of ice water.
4. Remove edamame from pods.
5. Cover potatoes with enough salted water to cover by 1-inch.
6. Bring to a boil and simmer for about 15 minutes or until tender.
7. Transfer with a slotted spoon to a bowl of ice water to cool; drain well.
8. In a small bowl, combine the mustard with the lime juice.
9. When just cool enough to handle, cut potatoes into 1/3-inch-thick slices and toss remaining ingredients together in a large bowl.
10. Season to taste with salt and pepper.
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