1/4 head green cabbage, finely shredded (about 1 cup)
16 small red, purple, fingerling or new potatoes, halved (about 1 lb)
1 pint cherry tomatoes, quartered
1/4 cup olive oil
3 Tbs red wine vinegar
4 cups baby greens
1) Bring pot of lightly salted water to a boil. Blanch edamame 3 minutes in boiling water, then transfer to medium bowl with strainer or slotted spoon. Blanch cabbage in same pot of boiling water 1 minute, and place in same bowl.
2) Drop potatoes in boiling water, reduce heat to medium, and cook 10 minutes, or until tender. Drain, and add to edamame mixture. Cool 5 minutes. Stir in tomatoes, and toss with oil and vinegar. Season with salt and pepper.
3) Place greens in serving bowls, and mound with potato salad on top.
Review: I wanted to make this for the 4th of July, as a "fancy" potato salad, but Mike was totally against it. He insisted it wasn't "real" potato salad. I really liked this, both warm and cold for leftovers. I used a whole head of cabbage (albeit a small one), because I had no use for the other 3/4 of the head. Mike picked baby Yukon gold potatoes, which makes anything a little yummier.
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