No-Mayonnaise Miso Potato Salad {Vegan}

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

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4.95 from 17 votes

Japanese Miso Potato Salad

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. 

Servings: 4

Author: Helen Best-Shaw

Prep Time9 mins

Cook Time20 mins

Total Time30 mins

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

Serve hot, warm or cold. Leftovers make a good packed lunch. 

• 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.

Nutritional Information

• This recipe is 3 WeightWatchers Smart Points per portion.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Japanese Miso Potato Salad

Amount Per Serving

Calories 112 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 163mg7%

Potassium 617mg18%

Carbohydrates 22g7%

Fiber 3g13%

Sugar 3g3%

Protein 3g6%

Vitamin A 345IU7%

Vitamin C 16.3mg20%

Calcium 35mg4%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Side Dish

Cuisine: Fusion, Gluten Free, Vegan

Keyword: Japanese potato salad, no mayonnaise potato salad, Potato Salad

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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.