With the advent of summer come the salad bags from the fruit and vegetable co-op. As much as I love a traditional mayonnaise potato salad, they can get a little boring and they need a makeover to keep my interest. One variation was to add cucumber, mint and yogurt but delicious as it is, it is still fairly similar to the mayonnaise based salad.
Several months ago I held a miso tasting, where a gaggle of food bloggers gathered in my flat and we tasted our way though Clearspring’s miso range, it was a fantastic and hilarious evening, as a result I am long on miso, with enough to keep me going for at least the next 12 months. Whisking up some miso with other Japanese ingredients made a deliciously different dressing for my potatoes, salty, tangy and packing a massive umami punch, a dish that certainly will be repeated the next time the sun comes out.
- 600 g Salad Potatoes cooked and sliced
- 300 g French Beans optional
- 1 tsp Brown miso I used barley
- 1 tsp Tamari or soy sauce
- 1 tsp Lemon Juice
- 1 tsp Sesame Oil
- 1 tsp Mirim
- 1 tsp Tahini – optional to thicken
Whisk the dressing ingredients together. I know tahini is not Japanese, but it thickens the dressing nicely.
Steam the beans for 2 minutes and then plunge into cold water
Pour the dressing over the potatoes and beans and mix well
I topped with some furikake (a mix of sesame seeds and ground seaweed – it can contain fish – so read the label if you are vegetarian)
Keeps in the fridge for a few days and is delicious for a packed lunch.
- If making this gluten free then use tamari rather than soy sauce and check the type of miso, brown rice miso wil be gluten free. Hatcho miso contains barley. Other brown misos are made with gluten containing grains.