Idaho Potato and Edamame Salad

In a medium stockpot, in water to cover, over high heat, cook potato cubes about 15 minutes, or until fork-tender. Drain the potatoes, then toss them with the olive oil and set aside. In a large mixing bowl, combine the cooked edamame, red onion and ginger. Add the potatoes and set aside. Prepare the dressing: In a small mixing bowl, whisk together the mayonnaise, rice wine vinegar, soy sauce, toasted sesame oil, wasabi powder and red curry paste until blended. Add the dressing mixture to the potato mixture and stir well with a wooden spoon to combine.