Warm Potato Soybean and Cucumber Salad
Another favorite from Alicia Silverstone's 'The Kind Diet'
There is nothing more satisfying than homemade potato salad and this one has a nice twist. I love to make up a batch that can last a few days in the fridge making for a great snack or add on to lunch!
- 1 pound new or fingerling potatoes, unpeeled and cut into 1" cubes
- 1 cup frozen shelled edamame
- 1 red onion, halved adn thinly sliced
- 1 small cucumber, halved lengthwise and cut into very thin half-moon slices (peel only if the cucumber is not organic)
- 1/4 cup umeboshi vinegar (or rice wine vinegar)
- 1 tablespoon finely minced fresh ginger
- 1 garlic clove, finely chopped
- 1 tablespoon stone-ground mustard
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons brown rice syrup
- 1 teaspoon white miso
Bring a pot of salted water to a boil, and cook the potatoes for 12 minutes or until just tender. With a slotted spoon or a skimmer, remove the potatoes from the pot and transfer to a mixing bowl. In the same water, cook the edamame (soybeans) for about 4 minutes or until just barely tender. Add the onion to the pot, and cook with the edamame for 30 seconds longer. Drain and add to the potatoes along with the cumumber. Combine gently.
Whisk together the dressing ingredients in a small bowl until well combined. Pour over the warm salad and toss to coat. Serve warm.
Serves 4 or 5