Soybeans have a wonderful sweet flavor and go nicely in a potato or macaroni salad. They are especially delicious seasoned with tarragon.
Makes about 6-8 cups.
Ingredients:
- 3 pounds Yukon Gold potatoes (or 8 c cooked and diced)
- 1 c dry soybeans (or 2 c cooked)
- 1 c carrots, minced
- 1 c celery, minced
- 1/4 c parsley, minced
- 1/2 c mayonnaise
- 1/2 c sour cream
- 1 Tbsp yellow mustard
- 1 Tbsp lemon juice
- 2 Tbsp sweet pickle relish
- 1 tsp kosher salt
- 1 tsp dry tarragon
- 1 tsp granulated onion powder
- 1/4 tsp Hungarian paprika
- 1/4 tsp aniseed (optional)
Directions:
- Simmer potatoes whole, in their jackets, for about 20-30 minutes, or until the tip of a knife can be inserted fairly easily. Allow to cool 20 minutes. The skins should peel off in strips by then. Cool and cut into 1/2 inch cubes. (You will need 2 quarts of diced potatoes for the recipe.)
- Soybeans should be washed carefully and placed in a pressure cooker with enough water to submerge by a few inches. Cook on high for 40 minutes.* Allow to lose pressure on their own. Strain and cool. Canned soybeans would be fine in this recipe, though freshly cooked beans are better.
- In a large bowl, place potatoes, carrots, celery and parsley. In a small bowl mix the mayonnaise, sour cream, mustard, lemon juice, relish, salt, tarragon, onion powder, paprika and aniseed. Pour onto salad, and using a rubber spatula, carefully fold everything together well. Cover and chill at least 6 hours before serving for all flavors to blend. *If you soak the beans overnight, the cooking time is cut roughly in half. Be sure to drain the beans after soaking and add fresh water to the pot.