Edamame Potato Salad

Ingredients

1 lb. edamame, in the pod
2 lb. small red new potato
1 tsp dry hot mustard powder
juice of one lime
3 tbsp olive oil
1 tsp minced garlic
1 tbsp roasted sesame oil
1/4 tsp minced fresh ginger
coarse salt, and freshly cracked black pepper
2 scallion, thinly sliced
1 tbsp chopped fresh coriander

Directions

1.Bring large pot salted water to a boil.
2.Add edamame and cook for 1 to 2 minutes or until crisp-tender.
3.With a slotted spoon, transfer to a bowl of ice water.
4.Remove edamame from pods.
5.Cover potatoes with enough salted water to cover by 1-inch.
6.Bring to a boil and simmer for about 15 minutes or until tender.
7.Transfer with a slotted spoon to a bowl of ice water to cool.
8.Drain well.
9.In a small bowl, combine the mustard with the lime juice.
10.When just cool enough to handle, cut potatoes into 1/3-inch-thick slices and toss all ingredients together in a large bowl.
11.Season to taste.