Ingredients:
1 lb edamame, in the pod
2 lbs small small red potatoes
1 teaspoon dry hot mustard powder
1 limes, 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
Directions:
Bring large pot salted water to a boil.
Add edamame and cook for 1 to 2 minutes or until crisp-tender.
With a slotted spoon, transfer to a bowl of ice water.
Remove edamame from pods.
Cover potatoes with enough salted water to cover by 1-inch.
Bring to a boil and simmer for about 15 minutes or until tender.
Transfer with a slotted spoon to a bowl of ice water to cool; drain well.
In a small bowl, combine the mustard with the lime juice.
When just cool enough to handle, cut potatoes into 1/3-inch-thick slices and toss remaining ingredients together in a large bowl.
Season to taste with salt and pepper.
Servings: 6
Time preparation: 20 min.
Time total: 20 min.