Warm potato salad with edamame soy
4 servings
30 minutes
Warm potato salad with edamame soy is a harmony of Italian flavors, combining the tenderness of young potatoes, the freshness of edamame, and the crunch of cabbage. Inspired by Tuscan tradition of simple and healthy recipes, this dish is perfect as a light dinner or hearty side. Dressed with aromatic olive oil and wine vinegar, the salad reveals the brightness of cherry tomatoes and richness of greens. It combines softness, tanginess, and a hint of sweetness, creating a balanced and pleasant taste experience. Suitable for warm family evenings or friendly gatherings when you want to enjoy healthy and nutritious food.
1
Bring salted water to a boil in a large pot.
2
Boil the edamame for 3 minutes in boiling water, then transfer to a medium-sized bowl.
- Frozen shelled edamame: 360 g
3
Boil the cabbage in the same water for 1 minute, then transfer it to the beans.
- Green cabbage: 1 head
4
Place the potatoes in boiling water, reduce the heat to medium, and cook for 10 minutes until done.
- New potatoes: 450 g
5
Drain the water and transfer the potatoes to a bowl.
6
Cool for 5 minutes. Add tomatoes, oil, and vinegar. Season with salt and pepper to taste.
- Cherry tomatoes: 400 g
- Olive oil: 0.3 glass
- Wine vinegar: 3 tablespoons
7
Place the greens in the plates and put the salad on top.
- Fresh herbs: 280 g
