Warm Potato and Edamame Salad Recipe

Warm Potato and Edamame Salad

Serves 4

30 minutes or fewer

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.

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

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.
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.
Place greens in serving bowls, and mound potato salad on top.