Sunday, March 3, 2013

Warm Potato, Soybean, and Cucumber Salad

Here's a very different take on potato salad, which has a cross of Asian (soybeans, ginger) and Scandinavian (cucumber, red onion) flavors. The edamame (which are technically immature green soybeans) gives the salad a nice protein boost.

For the salad:
  • 3 and 3/4 cups cubed red potato
  • 1 cup frozen soybeans, thawed
  • 1 cup vertically sliced red onion
  • 3/4 cup cubed, seeded, and peeled cucumber
For the dressing:
  • 1/4 cup red wine vinegar
  • 1 tablespoon peeled and minced fresh ginger
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon vegan sugar
  • 1/4 teaspoon black pepper
  • 1 minced garlic clove
1. To prepare the salad, steam the potatoes and soybeans, covered, for 12 minutes.

2. Combine the potato, soybean, red onion, and cucumber in a bowl.

3. Meanwhile, whisk together the vinegar, ginger, mustard, olive oil, sugar, black pepper and garlic.  Pour over the potato mixture and toss to coat.

I recommend serving warm, per the recipe title.

Nutrition Info:
5 servings (1 cup), Calories 184

Tasting Notes:
Definitely an Asia-meets-Scandinavia taste, as I expected, which was different and enjoyable. I particularly liked the bright ginger in the dressing, and the fact that the warm potatoes almost quick-pickle the cucumber. I would leave out the raw red onion, in which case my rating for this dish would instantly move up, as that was the only part I didn't like.  The potatoes were just tender enough after a 12 minute steam.


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