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.

Ingredients:
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.

Rating:
3