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Print ThisWarm Potato, Soybean and Cucumber Salad
A deeply yummy warm potato salad, with the added nutrition punch of edamame, fresh soybeans, all smothered in a gorgeously spicy dressing.
Ingredients
1 pound new or fingerling potatoes, cubed, do not peel
1 cup frozen fresh soybeans, thawed
1 red onion, thinly sliced into half moon pieces
1 small cucumber, halved lengthwise, very thin half moon slices
dressing
1/2 cup umeboshi or red wine vinegar
1 tablespoon finely minced fresh ginger
1 clove fresh garlic, finely minced
1 tablespoon stoneground mustard
4 tablespoons extra virgin olive oil
2 teaspoons brown rice syrup
1 teaspoon white miso
Directions
Bring a pot of water to a boil and cook potatoes until just tender, about 12 minutes. Drain and transfer to a mixing bowl. In the same water, cook soybeans until just tender, about 5 minutes. Drain and add to potatoes. Finally, in the same water, quickly blanche onion pieces, for 30 seconds. Drain and add to potatoes.
Prepare the dressing by simply whisking the ingredients together until well-combined. Adjust seasonings to taste. Stir dressing into salad, tossing to coat. Serve warm.
Makes 4-5 servings.
1/2 cup umeboshi or red wine vinegar
1 tablespoon finely minced fresh ginger
1 clove fresh garlic, finely minced
1 tablespoon stoneground mustard
4 tablespoons extra virgin olive oil
2 teaspoons brown rice syrup
1 teaspoon white miso
Directions
Bring a pot of water to a boil and cook potatoes until just tender, about 12 minutes. Drain and transfer to a mixing bowl. In the same water, cook soybeans until just tender, about 5 minutes. Drain and add to potatoes. Finally, in the same water, quickly blanche onion pieces, for 30 seconds. Drain and add to potatoes.
Prepare the dressing by simply whisking the ingredients together until well-combined. Adjust seasonings to taste. Stir dressing into salad, tossing to coat. Serve warm.
Makes 4-5 servings.
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