This healthy Edamame Potato Salad is made with crunchy vegetables and a sweet and savory miso dressing. Made with minimal ingredients, it comes together in no time.
I love the challenge of going into my pantry and seeing what I can come up with, without going to the grocery store. Maybe it's from watching too many cooking competitions that involve using a limited amount of grocery items.
This flavorful Edamame Potato Salad is the latest result of seeing what I can come up with.
I always have miso paste and tahini in my fridge so that I can whip up a savory or sweet tahini dressing. They give this salad a savory touch to compliment the sweet flavors of apple juice and maple syrup in the dressing.
After making this recipe I was inspired to make a No-Mayo Potato Salad with Miso.
What Is Edamame?
Edamame beans are young green soybeans. They're soft and edible, unlike mature soybeans which need to be processed before consuming.
They come in fibrous pods, which are tough and inedible.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Miso paste: I used white miso paste because it is mild and gluten-free. You could any miso paste, keeping in mind the other varieties have a stronger flavor.
- Tahini: Adds a nutty flavor.
- Apple juice: Adds sweetness.
- Maple syrup: Adds sweetness. You could also use brown rice syrup, agave syrup or your favorite sweetener.
- Edamame: I used frozen edamame. You could also used canned edamame.
- Red potato: You could also use Yukon Gold potatoes or another variety.
- Yellow and red bell peppers: Adds sweetness.
- Carrot: Adds sweetness.
- Green onion: I used green onion. You could also use red onion.
- Salt and pepper: Enhances flavors and adds flavor.
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- Whisk dressing ingredients. Set aside.
- Add quartered potato and salt to a pan with cold water. Boil until tender. Let cool.
- Boil edamame in salted water in a pan for 4-6 minutes. You can also microwave edamame. See directions on the bag.
- Chop red pepper, yellow pepper, green onion, and cooled potatoes.
- Add ingredients to a large bowl.
- Pour miso dressing on top along with salt and pepper. Mix thoroughly.
- Sprinkle green onion on top.
This Asian edamame salad recipe will last 4-5 days in an airtight container in the fridge. The veggies will soak up the flavors of the dressing the longer it sits.
- Chop vegetables about the same size for uniformity.
- Make sure to add quartered potatoes to cold water when boiling. This ensures that they cook evenly.
- Also make sure to salt the water the potatoes are boiling in.
- Buy shelled edamame to make things easier. Otherwise you'll have to squeeze each bean out of the pods yourself.
This healthy edamame potato salad recipe is perfect for lunch or served as a side for dinner.
I originally posted this recipe on November 12, 2014. I added new photos, text , and a video when I republished it.
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Edamame Potato Salad
- Mix all ingredients with a fork or whisk until combined.
- Quarter potato and place in a saucepan with cold water and salt. Reduce to a simmer and cook until tender, about 8 minutes. Let cool.
- Pour 5 cups of water in a medium saucepan. Bring to a boil. Add frozen shelled edamame. Cook for 4-6 minutes until tender. Drain.
- In a bowl combine yellow and red bell peppers, and chopped carrot.
- After the edamame and potatoes are cool, chop the potato into small chunks and add both to the vegetables.
- Pour dressing on top along with salt and pepper, and mix. Sprinkle chopped green onion on top.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.