Ingredients:

SALAD
1 pound potatoes, cut in to cubes
1 cup frozen, shelled edamame
1 red onion, halved and thinly sliced
1 cucumber, halved lengthwise, and cut into very thin half-moon slices

DRESSING
1/4 cup umeboshi or apple cider vinegar
1 tablespoon finely minced fresh ginger
1 clove garlic, finely minced
1 tablespoon stone-ground mustard
4 tablespoons olive oil
2 teaspoons brown rice syrup, or sweetener of choice
1 teaspoon white miso

Directions:
1. Bring a pot of salted water to a boil and cook the potatoes for 12 minutes, or until just tender. With a slotted spoon or skimmer, remove the potatoes from the pot and transfer them to a mixing bowl.
2. In the same water cook the edamame for about 4 minutes, or until just barely tender. Add the onion to the pot and cook for just 30 seconds longer. Drain and add to the potatoes along with the cucumber. Combine gently.
3. Whisk together all the dressing ingredients in a small bowl until well combined. Pour over the warm salad, and stir to coat. Serve warm.

Serves 5-6