Sweet Potato Edamame Salad |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A potato salad to take to picnics - plenty of protein and flavor to fill you up Ingredients:
5 large white potatoes |
2 large sweet potatoes |
2 small yams |
1 1/2 cups edamame |
1 small onion, diced |
3 tablespoons mustard |
3 tablespoons vinegar |
1 teaspoon balsamic vinegar |
2 tablespoons extra virgin olive oil |
1 tablespoon salt |
1 tablespoon ground black pepper |
Directions:
1. 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.
2. Shock potatoes in ice-cold water - set aside until you can easily handle them.
3. 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.
4. Shock potatoes in ice-cold water - set aside until you can easily handle them.
5. Steam Edamame until cooked (5 mins).
6. Shock Edamame in ice-cold water - set aside until you can easily handle them.
7. 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.
8. Cut white potatoes into 2 inch cubes (more or less), cut the sweet potatoes slightly smaller, and slice the yams thinly, dice onion finely.
9. Mix dressing into potatoes and onions, add edamame, and mix again - chill for 2 hours, and eat.
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