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Ingredientes
- 1 lb edamame, in the pod
- 2 lb small red new potato
- 1 tsp dry warm mustard pwdr
- 1 x juice of one lime
- 3 Tbsp. extra virgin olive oil
- 1 tsp chopped garlic
- 1 Tbsp. roasted sesame oil
- 1/4 tsp chopped fresh ginger coarse salt, and freshly cracked black pepper
- 2 x scallion, thinly sliced
- 1 Tbsp. minced fresh coriander
Direcciones
- Bring large pot salted water to a boil.
- Add in edamame and cook for 1 to 2 min or possibly till crisp-tender.
- With a slotted spoon, transfer to a bowl of ice water.
- Remove edamame from pods.
- Cover potatoes with sufficient salted water to cover by 1-inch.
- Bring to a boil and simmer for about 15 min or possibly till tender.
- Transfer with a slotted spoon to a bowl of ice water to cold.
- Drain well.
- In a small bowl, combine the mustard with the lime juice.
- When just cold sufficient to handle, cut potatoes into 1/3-inch-thick slices and toss all ingredients together in a large bowl.
- Season to taste.
- I thought adding edamame (green soybeans) to potato salad was a great idea as they add in both flavour and texture to the mix. You can find frzn edamame at some supermarkets and at most Asian grocery stores.
- Yield is 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 6 servings | |
| Calories 276 | |
| Calories from Fat 114 | 41% |
| Total Fat 13.12g | 16% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 1082mg | 31% |
| Total Carbs 31.68g | 8% |
| Dietary Fiber 6.8g | 23% |
| Sugars 3.54g | 2% |
| Protein 10.96g | 18% |
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