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