Edamame Potato Salad
Brighten up your picnic table or weeknight dinner with this vibrant Edamame Potato Salad, a refreshing twist on a classic side dish! Perfectly tender baby potatoes and protein-packed edamame come together in a creamy yet light dressing of mayonnaise, Greek yogurt, Dijon mustard, and a splash of lemon juice for a zesty kick. Infused with aromatic dill, minced garlic, and crunchy scallions, this salad is bursting with fresh, herbaceous flavors. Quick to prepare and entirely irresistible, it’s a nutritious and delicious choice for potlucks, BBQs, or meal prep. Serve it chilled or at room temperature for a sensational dish that’s sure to steal the spotlight.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 200 grams edamame (shelled)
- 3 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic clove (minced)
- 2 tablespoons fresh dill (chopped)
- 2 stalks scallions (sliced)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Wash the baby potatoes thoroughly and place them in a large pot. Fill the pot with enough water to cover the potatoes, add a pinch of salt, and bring to a boil.
Cook the potatoes for 12-15 minutes, or until they are tender when pierced with a fork. Drain and let them cool slightly.
While the potatoes are cooking, bring a small pot of water to a boil. Add the shelled edamame and cook for 3-4 minutes. Drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, olive oil, minced garlic, salt, and black pepper until smooth.
Once the potatoes have cooled enough to handle, cut them into halves or quarters, depending on their size.
Add the potatoes and edamame into the mixing bowl with the dressing. Toss gently to coat everything evenly.
Fold in the chopped dill and sliced scallions, reserving a small amount for garnish if desired.
Taste and adjust seasoning with additional salt or pepper, if needed.
Refrigerate the potato salad for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature, garnished with the reserved dill and scallions.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1686 mg | 73% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 9.8 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3108 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
