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Miso Potato Salad

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Submitted by jacklar

Miso potato salad with baby potatoes simmered in a sauce of white and red miso, sake, ginger, and honey. A Japanese-inspired side served hot or cold, no mayo needed.

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Forget mayo. This potato salad takes a Japanese turn with a savory-sweet miso glaze that coats quartered baby potatoes as they simmer. Two types of miso, white (sweet) and red (funky, salty), blend with sake, fresh ginger, and honey into a sauce that’s far more interesting than anything from a jar.

The potatoes get sautéed first in just a couple tablespoons of water to start cooking them partway. Then the miso mixture goes in, the lid goes on, and 10 minutes of covered simmering finishes them. The potatoes absorb the miso glaze as they cook, so the flavor goes all the way through, not just on the surface.

Using two misos is what gives this depth. White miso alone would be too sweet and one-dimensional. The red miso adds fermented complexity and a saltier edge that balances the honey.

This works hot as a side dish or cold as a true potato salad. The miso glaze thickens as it cools and clings even better to the potatoes when chilled.

Kitchen Tips

  • Use baby potatoes with thin skins. They hold their shape during simmering and don’t need peeling.
  • Mix the miso sauce thoroughly before adding it to the pot. Clumps of unmixed miso create salty pockets.
  • Don’t boil the miso aggressively. High heat kills the beneficial enzymes and dulls the flavor. A gentle simmer is right.

Variations

  • Toss in blanched green beans or snap peas for crunch and color.
  • Add a drizzle of toasted sesame oil and a sprinkle of sesame seeds before serving.
  • Use sweet potato chunks instead of baby potatoes for a richer, sweeter version.

Ingredients

1 15
TABLESPOON ML WHITE MISO PASTE
sweet *
1 ½ 7.5
TEASPOONS ML RED MISO *
½ 2.5
TEASPOON ML HONEY
1 15
TABLESPOON ML SAKE
1 5
TEASPOON ML GINGER
minced
¼ 59
CUP ML WATER
3/4-1
POUNDS POTATOES
baby, quartered
2 30
TABLESPOONS ML WATER

Directions

Mix first 6 ingredients together well.

Set aside. Heat pot and add quartered potatoes and 2 tablespoon water.

Sauté for 5 minutes or until potatoes begin to cook partway.

Add miso mixture and simmer, covered, for 10 minutes or until potatoes are fully cooked.

Serve hot or cold.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 80 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 11%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

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