Ingredients
2 lbs. small white potatoes
2/3 cup frozen, shelled edamame
2 T. rice wine vinegar
1/3 cup mayonnaise
1/3 cup low-fat sour cream
1 T. prepared wasabi
1½ t. mirin
1 scallion, thinly sliced
Coarse Kosher salt
Pepper
½ oz. pea shoots, cut into 1-inch pieces
Preparation
Steam potatoes until just tender, about 15-20 minutes, depending on size. Cool slightly.
While potatoes are cooling, cook frozen edamame in boiling salted water 2 minutes. Drain very well and set aside.
Quarter warm potatoes, and in a large bowl immediately toss potatoes with rice wine vinegar.
Combine mayonnaise, low-fat sour cream, wasabi, and mirin. Add to potatoes along with scallion and reserved edamame. Toss to coat. Season with salt and pepper to taste, and garnish with pea shoots.
