Miso Potato Salad

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.