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.
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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.
I've also used edamame in Edamame Avocado Hummus and Edamame Quinoa Buddha Bowl.
After making this recipe I was inspired to make a No-Mayo Potato Salad with Miso. Other recipes you might like are my Vegan Mashed Potato Fritters recipe and my Vegan Tater Tots recipe.
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❤️ Why You'll Love It
- It has a balance of flavors.
- It's a healthy side dish or meal.
- It's perfect for a get-together because you can make it ahead of time.
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.
🧾 Ingredients
- 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 use 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. I like to use sea salt.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Add quartered potato and salt to a pan with cold water. Boil until tender. Let cool.
Step 2: Boil edamame in salted water in a pan for 4-6 minutes. You can also microwave edamame. See the directions on the bag.
Step 3: Chop red pepper, yellow pepper, green onion, and cooled potatoes.
Step 4: Whisk dressing ingredients in a large mixing bowl.
Step 5: Add the rest of the ingredients to the bowl. Mix thoroughly. Sprinkle green onion on top.
🍽 Serving
This can be eaten by itself or as a side dish. It would go well with Ginger Hoisin Tofu or Crispy Teriyaki Tofu.
💭 Tips
- 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.
If you tried this Edamame Potato Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
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.
📋 Recipe
Edamame Potato Salad
Ingredients
Miso Dressing
- 1 tablespoon white miso paste
- 2 tablespoons tahini
- ¼ cup apple juice
- 2 teaspoons maple syrup or brown rice syrup
Salad
- 1 cup frozen edamame
- ½ cup chopped red potato (1 potato)
- ¼ cup chopped yellow bell pepper
- ¼ cup chopped red bell pepper
- 1 carrot finely chopped (¼ cup)
- 3 tablespoons chopped green onion (1 green onion)
- Salt and pepper
Instructions
Miso Dressing
- Mix all ingredients with a fork or whisk until combined.
Edamame Salad
- 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.
Notes
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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