Potato Salad Japonaise

• 2 lbs. small white potatoes
• 2/3 cup frozen, shelled edamame
• 2 T. rice wine vinegar
• 1/3 cup mayonnaise
• 1/3 cup low-fat sour cream
• 1 T. prepared wasabi
• 11/2 t. mirin
• 1 scallion, thinly sliced
• Coarse Kosher salt
• Pepper
• 1/2 oz. pea shoots, cut into 1-inch pieces

1. Steam potatoes until just tender, about 15-20 minutes, depending on size. Cool slightly.
2. While potatoes are cooling, cook frozen edamame in boiling salted water 2 minutes. Drain very well and set aside.
3. Quarter warm potatoes, and in a large bowl immediately toss potatoes with rice wine vinegar.
4. Combine mayonnaise, low-fat sour cream, wasabi, and mirin. Add to potatoes along with scallion and reserved edamame. Toss to coat. Season with salt and pepper to taste, and garnish with pea shoots.

white potatoes, frozen, rice wine vinegar, mayonnaise, lowfat sour cream, wasabi, mirin, scallion, kosher salt, pepper, pea shoots

Taken from www.epicurious.com/recipes/member/views/potato-salad-japonaise-1206587 (may not work)