Peruvian Potato and Edamame Salad with Sesame Ginger Dressing

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.

Drain the potatoes and let them cool slightly. Cut them into bite-sized pieces.

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).

In a large mixing bowl, combine the cooked potatoes, edamame, julienned carrots, and diced cucumber.

Pour the sesame ginger dressing over the salad and toss gently to coat all the ingredients.

Garnish with toasted sesame seeds, sliced scallions, and chopped cilantro.

Serve immediately or chill in the refrigerator for later.