Warm Potato and Edamame Salad Recipe | Vegetarian Times Skip to main content

Warm Potato and Edamame Salad

A simple potato salad gets a fresh, protein-packed twist from frozen shelled edamame (soybeans). If you’re not a cabbage fan, substitute 2 cups fresh baby spinach—just stir the leaves in at the same time you add the tomatoes.



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1 12-oz. pkg. frozen shelled edamame
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¼ head green cabbage, finely shredded (about 1 cup)
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16 small red, purple, fingerling, or new potatoes, halved (about 1 lb.)
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1 pint cherry tomatoes, halved
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¼ cup olive oil
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3 Tbs. red wine vinegar
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4 cups baby greens


  1. Bring pot of lightly salted water to a boil. Blanch edamame 3 minutes in boiling water, then transfer to medium bowl with strainer or slotted spoon. Blanch cabbage in same pot of boiling water 1 minute, and place in same bowl.
  2. Drop potatoes in boiling water, reduce heat to medium, and cook 10 minutes, or until tender. Drain, and add to edamame mixture. Cool 5 minutes. Stir in tomatoes, and toss with oil and vinegar. Season with salt and pepper.
  3. Place greens in serving bowls, and mound potato salad on top.

Nutrition Information: 

13 g
Total Fat: 
17.5 g
Saturated Fat: 
2 g
37 g
0 mg
330 mg
9 g
6 g
Serves 4

Comments on this Recipe

Really simple and tasty! Have made it twice in the last month.

Soooo good! My family loves it

This was very good and well liked by my family.