Idaho® Potato and Edamame Salad | Idaho Potato Commission

Ingredients

• 3 pounds Idaho® potatoes, scrubbed and cut into 1-inch cubes
• 1 tablespoon extra-virgin olive oil
• 2 cups frozen edamame, cooked according to package directions
• 1/2 cup finely chopped red onion
• 1 tablespoon finely chopped fresh ginger
• 3/4 cup mayonnaise
• 1/4 cup rice wine vinegar (or white wine vinegar)
• 1 tablespoon soy sauce
• 1-1/2 teaspoons toasted sesame oil
• 1 teaspoon wasabi powder
• 1/2 teaspoon red curry paste