Potato, Edamame and Onion Salad


4 medium potaotes

1 lb. trimmed edamame

Garlic Powder

1 small red onion, chopped

1/4 cup olive oil

3 Tbsp red wine vinegar

2 Tbsp chopped basil


2 Tbsp chopped chives


1. Put potaotes in a medium saucepan and add cold water and salt to taste.

2. Cover and bring to a simmer over medium heat.

3. Cook until the potatoes are tender when pierced with a knife, about 20 minutes.

4. Drain well and let cool slightly.

5. Peel potaotes into 1/4 inch slices.

6. Bring another large saucepan of water to a boil.

7. Add the edamame.

8. Cook edamame until they are tender, about 8 minutes.

9. Drain edamame and cool under water.

10. Drain and pat dry.

11. Cut edamame into bite-size pieces.

12. In a large bowl whisk oil, vinegar, garlic powder, basil, pepper and chives together.

13. Add potatoes, edamame and onion.

14. Toss well and serve.

Serving Suggestions: