Edamame Potato Salad

• 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

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.

edamame, red potatoes, lime, olive oil, garlic, sesame oil, fresh ginger, scallions, fresh coriander, salt, freshly cracked black pepper

Taken from www.food.com/recipe/edamame-potato-salad-119707 (may not work)