This Japanese-inspired miso potato salad is full of flavour, texture and crunch. With steamed green beans and crunchy sesame seeds, this is the perfect no-mayo potato salad for summer! Vegan, and gluten free if you make with gluten free miso and tamari.
Japanese Potato Salad
What is there not to love about salad or new potatoes? They are quick to cook and don’t need peeling. Win–win! This recipe is ideal if you love new potatoes but don’t want to smother them with butter or mayo.
I am a huge fan of Japanese store cupboard ingredients and flavourings, which I use to add a twist to traditional Western dishes. They are packed with savoury umami (deliciousness), and add an extra layer of flavour.
This simple no-mayo potato salad combines new season Jersey Royals or bite sized salad potatoes in miso dressing with crunchy green beans for texture, colour, flavour, and that all important portion of extra veg!
The salad is quick to make, so good for after-work meals. Super adaptable, it works hot, warm or cold, which means that you can make in advance and take to a pot luck or picnic. Make extra, so you can take a great packed lunch to work the next day.
How to Make Miso Potato Salad
Step 1 – Gather your ingredients. Top and tail the beans.
Step 2 – Cut larger Jersey Royals or new potatoes in half and put them in a saucepan. (There is no need to peel them, which is one of the joys of new potatoes.) Cover with water, bring to the boil and gently simmer for 10–12 minutes until nearly cooked.
You don’t want the potatoes to start to break up, so the secret is not to boil them too quickly. Simmer them very gently with the water barely moving.
Step 3 – While the potatoes are cooking, put all the ingredients for the dressing into a bowl. Mix to make a smooth dressing. Both miso and tamari are quite salty, so you don’t need to add salt.
Step 4 – When the potatoes are almost ready, throw in the topped and tailed green beans.
Step 5 – Once the vegetables are cooked, drain them and leave the potatoes in the strainer to dry. Pick out the beans and plunge into cold water to crisp them up.
Step 6 – Slice the potatoes about 1 cm (a third of an inch) thick, and add to the dressing. Mix well to coat while they are still warm. The easiest way to do this is to add a few at a time and gently turn them over with a silicone spatula. If you try to mix it all in at once, the potato is more likely to break up.
Add the beans and season with sesame seeds and some seaweed flakes.
Hints & Tips
- It doesn’t matter which type of miso and soy sauce or tamari you use. However, if you need to be gluten free, check the label and select gluten-free miso and tamari.
- Experiment with different vegetables – anything with colour and crunch will work. Try cubes of cucumber or strips of bell pepper.
- Play with different toppings. I’ve used mixed seeds, or furikake, a Japanese seasoning of sesame seeds and ground dried seaweed.
- For a thick and creamy dressing, add a little tahini.
More Easy Potato Salad Recipes
- Boiled Egg Salad with potato
- Tahini potato salad
- Cucumber and potato salad
- Healthy potato salad
- Mexican black bean potato salad
Japanese Miso Potato Salad
Ingredients
For the salad
- 450 g salad potatoes ((Jersey Royals / new potatoes))
- 200 g green beans
For the dressing
- 1 tsp brown miso
- 1 tsp tamari or soy sauce
- 1 tsp lemon juice
- 1 tsp sesame oil
- 1 tsp mirim
To serve (optional)
- 1 tsp sesame seeds
- 1 tsp seaweed sprinkles
Instructions
- Cut larger Jersey Royals or new potatoes in half and put them in a saucepan. (There is no need to peel them, which is one of the joys of new potatoes.) Cover with water, bring to the boil and gently simmer for 10–12 minutes until nearly cooked. You don’t want the potatoes to start to break up, so the secret is not to boil them too quickly. Simmer them very gently with the water barely moving.
- While the potatoes are cooking, put all the ingredients for the dressing into a bowl. Mix to make a smooth dressing. Both miso and tamari are quite salty, so you don't need to add salt.
- When the potatoes are almost ready, throw in the topped and tailed green beans.
- Once the vegetables are cooked, drain them and leave the potatoes in the strainer to dry. Pick out the beans and plunge into cold water to crisp them up.
- Slice the potatoes about 1 cm (a third of an inch) thick, and add to the dressing. Mix well to coat while they are still warm. The easiest way to do this is to add a few at a time and gently turn them over with a silicone spatula. If you try to mix it all in at once, the potato is more likely to break up.
- Add the beans and sprinkle over some sesame seeds and some flaked seaweed.
Notes
- Make the day before and keep covered in the fridge. Allow to come to room temperature before serving.
- It doesn’t matter which type of miso and soy sauce or tamari you use. If you need to be gluten free, read the label and select gluten-free miso and tamari.
- Experiment with different vegetables – anything with colour and crunch will work. Try cubes of cucumber or strips of bell pepper.
- Play with different toppings. I’ve used mixed seeds, or furikake, a Japanese seasoning of sesame seeds and ground dried seaweed.
- For a thick and creamy dressing, add a little tahini.
- This recipe is 3 WeightWatchers Smart Points per portion.
Update Notes: This recipe was originally posted in 2011, but was rewritten and republished with new photos, step by step instructions and hints & tips in June 2019.
Make my Pesto Salad dressing for more no-mayo salads.
Kip
I love miso so can imagine this would be tasty. I really want to try a potato salad with natto too…
Helen
I have never had natto – I shoud seek some out!
Simply.food
Really nice salad very innovative.
Vanessa Kimbell
I love Miso .. but con;t get on with soya products .
:-(
Tori (@eat-tori)
Have recently become even more addicted to shiro miso- this looks like an excellent way to play. Last time I basted lamb in it, with a touch of horseradish, marmalade and some hazlenuts. Sounds a little mad, but somehow it was very, very good.
Jacqueline
It sounds and look delicious Helen. Thanks for adding it :)
Simona
This salad looks lovely. I must try miso over potatoes soon. And also furikake. Thanks for giving me so many ideas.
Diana
The dressing sounds really good! I have potatoes, green beans, and miso so I guess I’ll be making it really soon. Thanks.
Helen
I love this potato salad – enjoy it!
Cindy Gordon
I love that this is already vegan and OH SO perfect for summer! Thanks for creating such a delicious recipe!
Helen
Ideal for all summer long
Alina | Cooking Journey Blog
Simple ingredients turned into restaurant style meal! Love your Asian inspired dressing for the salad!
Helen
I adore miso – such a useful and very used ingredient
jordan
I’ve never been a fan of mayo potato salads, so I’m excited to give this a try.
Helen
I like a mayo potato salad occasionally, but it is nice to ring the changes
Gloria
This looks like the perfect side to a steak dinner. Love the miso/potato combination. You can never go wrong with potato salad of any kind.
Helen
you can never go wrong with potato salad
Milica Vladova
Such a fresh interpretation of the well-known potato salad! I will definitely be making it his summer! :-)
Helen
I do love the classics, but it is good to revisit them and bring them up to date with a twist.
Demeter
This is a must have to all of our summer picnics and BBQs. It’s just so good!
Helen
Lovely for picnics!
Annissa
This salad recipe looks very inviting! Surely a great summer salad!
Helen
Perfect for all summer long!
SHANIKA
This Potato Salad looks so delicious and I love that it’s Vegan and without Mayo!
Helen
It’s so nice to not have a mayo based potato salad
Terri
What a cool and unique potato salad- I will definitely be trying it this summer!
Helen
The same old same old may potato salads can get really boring
Amelia Jenkin
I love that this is mayo free, and totally vegan friendly. So refreshing to see something so different and it sounds utterly delicious.