bring a pot of water to a boil and blanch edamame and snap peas for ~3 minutes until cooked through, then place immediately in an ice water bath
using the same pot, boil potatoes until fork-tender ~12 minutes, then drain and let cool
prep the sauce by mixing together mayo, yogurt, garlic, wasabi, and sugar. season with salt and pepper to taste, and adjust wasabi to your liking
drain the veggies and slice sugar snap peas on the diagonal. reserve a small handful of edamame and snap peas for garnish
using a fork, mash about half the potatoes and leave the other half whole. using a wooden spoon or rubber spatula, fold in the edamame, snap peas, and wasabi mayo
adjust seasoning to taste and garnish with reserve edamame and snap pea
