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    Home » Recipes » Sides

    Published: Jan 10, 2022 · Modified: Sep 5, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Edamame Potato Salad

    Jump to Recipe Pin Video
    Edamame Salad

    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.

    Edamame Potato Salad in bowl close up.

    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.

    Jump to:
    • What Is Edamame?
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥡 Storage
    • 🍽 Serving
    • 💭 Tips
    • 🥗 Other Healthy Salads
    • 🎥  Video
    • 📋 Recipe
    • 💬 Comments
    Edamame Potato Salad on cutting board with veggies.

    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

    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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    🔪 Instructions

    1. Whisk dressing ingredients. Set aside.
    2. Add quartered potato and salt to a pan with cold water. Boil until tender. Let cool.
    3. Boil edamame in salted water in a pan for 4-6 minutes. You can also microwave edamame. See directions on the bag.
    4. Chop red pepper, yellow pepper, green onion, and cooled potatoes.
    5. Add ingredients to a large bowl.
    6. Pour miso dressing on top along with salt and pepper. Mix thoroughly.
    7. Sprinkle green onion on top.
    Collage photo of potatoes in pot, edamame in pot, yellow pepper, red pepper, carrots, green onions, and miso dressing.

    🥡 Storage

    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.

    🍽 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.

    🥗 Other Healthy Salads

    • Spicy Cucumber Salad
      Spicy Cucumber Salad
    • Vegan Greek Salad with Tofu Feta in a bowl.
      Vegan Greek Salad with Tofu Feta
    • Quinoa Tabbouleh
      Gluten Free Tabbouleh with Cilantro
    • Avocado and Berry Salad with Turmeric Tahini Dressing
      Avocado and Berry Salad with Turmeric Tahini Dressing
    Edamame Potato Salad in bowl with spoon.

    🎥  Video

    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.

    *Don't forget to come back and leave your feedback and star rating.

    📋 Recipe

    Edamame Salad
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    5 from 2 votes

    Edamame Potato Salad

    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.
    Course Side Dish
    Cuisine Asian inspired
    Prep Time 10 minutes minutes
    Cook Time 14 minutes minutes
    Total Time 24 minutes minutes
    Servings 2
    Calories 286kcal
    Author Willow Moon
    Prevent your screen from going dark

    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
    US Customary - Metric

    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.
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    Nutrition

    Calories: 286kcal | Carbohydrates: 34g | Protein: 13g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 361mg | Potassium: 761mg | Fiber: 7g | Sugar: 14g | Vitamin A: 6060IU | Vitamin C: 81.8mg | Calcium: 87mg | Iron: 3mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Sides

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      Red Lentil Pasta Salad with Chickpeas
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      Vegan Sweet Potato Salad
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    • Vegan Pasta Salad
      Vegan Gluten Free Pasta Salad

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