Ingredients
Potato Salad with Edamame and Shiso
(makes 4-6 servings)
1 1/2 - 2 lbs potatoes, boiled until tender and coarsely chopped
4 eggs, hard-boiled (can be in the same pot as the potatoes!), peeled and coarsley chopped
1 lb edamame (frozen and boiled until tender and drained)
1-2 jalapenos, seed and finely chopped
handful fresh chives, finely chopped
6 or so shiso leaves, some finely chopped and 1 or 2 sliced into ribbons or chiffonades for garnish
handful dill, finely chopped
1/2 cup mayonnaise
3 tablespoons rice wine vinegar
about 2 teaspoons salt
pepper to taste
Preparation
While the potatoes, eggs and edamame are boiling, combine the mayo, rice vinegar, herbs and jalapenos in a large bowl. Add salt and pepper to taste. Once the rest of the ingredients are cooled and chopped, add to the bowl and gently toss to coat evenly. Taste for seasoning, adding any extra vinegar, salt and pepper as desired. Serve immediately, or let chill 30 minutes (or up to overnight).
