4.94 from 16 votes
A close up of Japanese potato salad with French beans and black and white sesame seeds.
Japanese Miso Potato Salad
Prep Time
9 mins
Cook Time
20 mins
Total Time
30 mins
 

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. 

Course: Side Dish
Cuisine: Fusion, Gluten Free, Vegan
Keyword: Japanese potato salad, no mayonnaise potato salad, Potato Salad
Servings: 4
Calories: 112 kcal
Author: Helen Best-Shaw
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
  1. 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.  

  2. 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.

  3. When the potatoes are almost ready, throw in the topped and tailed green beans.

  4. 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.

  5. 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.

  6.  Add the beans and sprinkle over some sesame seeds and some flaked seaweed. 

Recipe Notes

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

Nutritional Information

Nutrition Facts
Japanese Miso Potato Salad
Amount Per Serving
Calories 112 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 163mg 7%
Potassium 617mg 18%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Sugars 3g
Protein 3g 6%
Vitamin A 6.9%
Vitamin C 19.7%
Calcium 3.5%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.