11 Mar 2013: Chicken Drumstick and Potato Edamame Salad

lunch on 11 March 2013: grilled chicken drumstick with potato edamame salad
lunch on 11 March 2013: grilled chicken drumstick with potato edamame salad

The weather was gorgeous here on Sunday, so naturally it was a grilling day. The kiddos love chicken drumsticks (why?), so I decided to throw some on the grill. The chicken was marinated in teriyaki sauce, which always makes for some good flavor. I find that most chicken is about as bland as tofu and needs some help with a decent marinade. I used to make my own teriyaki marinade until I discovered Soy Vay Island Teriyaki, which is amazingly good. While I was buying the chicken, I picked up a package of little red new potatoes which I initially planned to roast. Then it hit me, the perfect potato salad: skin-on boiled potatoes with edamame in a meyer lemon dressing. This salad was a revelation. It’s my new favorite. The kiddos loved it. The husband loved it. It’s got no mayo or dairy, so I can take it on picnics without encasing it in ice packs. Also in this amazingly delicious lunch is Trader Joe’s crazy good cheese of the month: pesto gouda. If you have a TJ’s in your area, you must try it. It’s great with some salty Triscuits.

*Cooking Tip: Potato and Edamame Salad 

  • 2 lbs small new potatoes
  • 1 cup shelled edamame
  • green onions, minced
  • celery, minced
  • the juice and zest of one large meyer lemon
  • olive oil
  • honey
  • mustard
  • salt and pepper
  • Chipotle Tabasco (optional)

I didn’t actually measure anything for this salad, because I made it up as I went along. I boiled the potatoes and transferred them to a colander with a slotted spoon. Then I boiled the edamame (I used frozen) in the already hot water for 4 minutes. While all this boiling was happening, I minced up some green onions and celery, because that’s what I had. It think this salad would be great with some fresh herbs—mint or cilantro. I juiced the meyer lemon into a large bowl, added a small squeeze of honey and about a teaspoon of mustard. Then I whisked in some olive oil and added some salt, pepper, and a few shakes of Chipotle Tabasco, because everything tastes better with a few shakes of Chipotle Tabasco. I tasted the dressed, added a little more olive oil, tasted again and it was yummers. By this point, the potatoes were cool enough to slice in half, and everything went into the dressing. I served the salad at room temperature, but I’m sure it would also taste good straight out of the fridge.


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