Description
A creamy, tangy, and umami-rich twist on the classic, this Potato Salad with Miso Dressing brings Japanese-inspired flavors to your table with tender potatoes, a silky miso mayo dressing, and fresh herbs.
Ingredients
Scale
- 2 pounds baby potatoes, halved if large
- 2 tablespoons white miso paste
- 1/4 cup mayonnaise
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 2 stalks green onions, thinly sliced
- 2 tablespoons fresh cilantro or parsley, chopped
- Salt and pepper to taste
Instructions
- Fill a large pot with water, add salt, and bring to a boil.
- Add baby potatoes and cook for 10 to 15 minutes until fork-tender. Drain and let cool slightly.
- In a small bowl, whisk together miso paste, mayonnaise, rice vinegar, sesame oil, Dijon mustard, and maple syrup until smooth.
- Gently toss the warm potatoes with the miso dressing in a large mixing bowl.
- Fold in sliced green onions and chopped herbs.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve warm, at room temperature, or chilled.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes for best texture.
- Chilling for at least 30 minutes enhances the flavor.
- Top with sesame seeds for added texture and visual appeal.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg