Miso potato salad

Name: Miso potato salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp maple syrup; 2 tbsp tahini (sesame paste); 1 kg baby potatoes; 1 tsp ginger; 2 spring onions incl. green parts; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 1 tsp linseed oil; 1 tbsp miso paste; 1 tbsp soy sauce; salt to taste; 2 tbsp sesame seeds

Vegan salad lunch

Total: 30 min. | Active: 30 min.

vegan, lactose-free

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This might just be the potato salad you've been looking for. Creamy, aromatic and delicate yet with a slight spiciness and packed with a variety of flavours. Umami at its best! Or, given the origins of the miso paste, like a mystical steam onsen in Japan. A delightful little dish!

Recipe by:
Nadja - LouMalou

Ingredients

for 4 portions

Potatoes
1 kg	baby potato
	salted water, boiling

Miso dressing
1 tbsp	rice vinegar
1 tsp	toasted sesame oil
1 tsp	linseed oil
2 tbsp	tahini (sesame paste)
1 tbsp	miso paste
1 tbsp	maple syrup
1 tbsp	soy sauce
1 tsp	ginger, finely grated
	salt to taste

Salad
2	spring onions incl. green parts, cut into thin rings
2 tbsp	sesame seeds, roasted

How it's done

Potatoes

Cook the potatoes in boiling salted water for approx. 20 mins. until just soft. Drain the potatoes, let them cool.

Miso dressing

Place the vinegar in a bowl along with all the other ingredients up to and including the ginger, mix well.

Salad

Cut the cooled potatoes in half, add them to the dressing along with the spring onions, mix, leave to stand for approx. 10 mins. Serve the salad, sprinkle with sesame seeds.

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