Peruvian Potato and Edamame Salad with Sesame Ginger Dressing

A refreshing and vibrant salad featuring tender Peruvian potatoes, edamame, carrots, and cucumbers, tossed in a flavorful sesame ginger dressing. Perfect for a light lunch or side dish.

Prep Time

20 minutes

Total Time

40 minutes

Calories

425 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.86/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

Asian

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

1.5lbsPeruvian potatoes (small, multicolored)(Can substitute with fingerling potatoes or baby potatoes)

£2.75

1cupEdamame (shelled)(Fresh or frozen (thawed))

£1.50

2mediumCarrots(Peeled and julienned or shredded)

£0.25

1mediumCucumber(English cucumber preferred, seeded and diced)

£0.80

2tablespoonsSesame seeds(Toasted, for garnish)

£0.20

2stalksScallions(Thinly sliced, for garnish)

£0.40

0.3cupFresh cilantro(Chopped, for garnish)

£0.50

2tablespoonsSesame oil(For the dressing)

£0.30

3tablespoonsRice vinegar(For the dressing)

£0.25

2tablespoonsSoy sauce(Low sodium, for the dressing. Use tamari for gluten-free)

£0.10

1tablespoonFresh ginger(Grated, for the dressing)

£0.15

1tablespoonHoney(For the dressing (or maple syrup for vegan))

£0.15

1cloveGarlic(Minced, for the dressing)

£0.05

0.3teaspoonRed pepper flakes(Optional, for the dressing)

£0.05

Total Cost

£7.45

£1.86 per serving

Instructions

1.
Wash the potatoes thoroughly. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2.
Drain the potatoes and let them cool slightly. Cut them into bite-sized pieces.
3.
While the potatoes are cooking, prepare the sesame ginger dressing. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, grated ginger, honey (or maple syrup), minced garlic, and red pepper flakes (if using).
4.
In a large mixing bowl, combine the cooked potatoes, edamame, julienned carrots, and diced cucumber.
5.
Pour the sesame ginger dressing over the salad and toss gently to coat all the ingredients.
6.
Garnish with toasted sesame seeds, sliced scallions, and chopped cilantro.
7.
Serve immediately or chill in the refrigerator for later.

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My Notes

Nutrition Information

Nutrition per serving (370g)

425 kcal / 1778 kJ

Carbs

54g

21% of RDA

Fat

18g

26% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

2.5 g

13% of RDA

Chef's Tips

To toast sesame seeds, place them in a dry skillet over medium heat and cook for 2-3 minutes, or until lightly golden and fragrant, stirring frequently.

For a more substantial salad, add grilled chicken or tofu.

Adjust the amount of red pepper flakes to your spice preference.

The salad can be made ahead of time, but add the dressing just before serving to prevent the vegetables from becoming soggy.

Cooking Equipment

Large pot

Mixing bowls

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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