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.
Recipe: Miso Potato Salad
This is more of an idea than a recipe, adapt according to what vegetables you have in the fridge.
Salad Potatoes – cooked and sliced
Handful French Beans – optional
For the Dressing
Equal quantities of
Brown miso (I used barley)
Tamari or soy sauce
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.
Although this is an old one, it is still a good one so sending (with permission) to Jac’s No Croutons Required where this month the theme is potato salads.