Punchy Potato Salad

The downfall in an ol’-fashioned potato salad is the saturated fat in the mayo and bacon bits. This recipe provides the same creamy buttery flavour through the addition of edamame beans. “Edamame” is the Japanese word for the fresh green soybean, straight out of the pod. Look for them in the frozen food section of your local supermarket. Onions are also good for cancer and heart disease prevention and potatoes contribute zinc, a mineral that’s vital for men’s reproductive health. Apple cider vinegar also stimulates digestion. What a perfect combination.

Potato Salad:
1 cup (250 mL) shelled edamame beans
4 large yellow potatoes
1 red bell pepper, thinly sliced
1/2 cup (125 mL) red onion, thinly sliced
1/4 cup (60 mL) parsley, finely chopped

Dressing:
2 cloves garlic, crushed
1/4 cup (60 mL) apple cider vinegar
2 Tbsp (30 mL) rice vinegar
1/4 cup (60 mL) lemon juice
2 tsp (10 mL) seeded mustard
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) fresh ground black pepper

Bring to boil a large pot of water. While it is heating, cut potatoes into 1 1/2-in (3-cm) chunks or small 1/2-in (1-cm) dice. When water is boiling, add edamame beans and cook 5 to 7 minutes. Remove with slotted spoon and allow to cool. Add diced potatoes to boiling water. Cook until soft, about 15 minutes for larger chunks and about 10 minutes for smaller pieces. As soon as potatoes are tender, rinse in cold water and place in large bowl. Add edamame beans and bell pepper.

In separate bowl or jar, combine garlic, vinegars, lemon juice, mustard, salt, and pepper. Pour over potatoes and stir gently to mix. Garnish with red onion slices and parsley.

Serves 8.

source: "Tex-Mex Barbecue",  alive #272, June 2005