Purple potato salad with edamame and cucumber
INGREDIENTS
1 lb purple potatoes (unpeeled and cut into large chunks)
1 c frozen shelled edamame
1 small cucumber halved and cut into thin half-moon slices (unpeeled)
Dressing:
1/4 c Bragg's vinegar (or umeboshi vinegar)
1 Tbs minced ginger
1 garlic clove, finely chopped
4 Tbs olive oil
1 Tbs stone-ground mustard
1 tsp white miso
1Tbs chopped spring onion or chives
Steam the potatoes for 12 minutes or until just tender. Remove the potatoes from from the heat and put them in a large mixing bowl. Steam the edamame for about 4 minutes or until barely tender. Whisk together the dressing ingredients until well combined. Pour over the warm salad and stir to coat. Serve warm or cold.