Potato salad with herbs and miso dressing. Everyone’s got a favorite potato salad, and this is mine.
Delightful fresh flavor of new potatoes and crunchy vegetables with a mayo dressing mixed with tangy yogurt, garlic and savory miso. It feels like a complete meal you might eat for dinner in warmer weather, as a bbq side or a picnic salad. Summer wouldn’t be complete without this cold and creamy potato salad that can be thrown together really quick. By adding crunchy veggies, miso, fresh herbs, toasted pumpkin seeds and thinly sliced red onion you can spruce up your salad. Super small additions that go a long way. Imagine a world full of crunch, texture, tang, complexity and flavor.
I’m always looking for ways to use a spoon of miso, after all, I can’t eat miso soup every day (basically, I probably could). So I like to sneak it into dressings for some extra umami. Any miso paste will work in this recipe, although I usually use white miso. It gives this creamy dressing a savory taste that complements the potatoes and herbs.
Bring a large pot of salted water to a boil. Scrub and clean the potatoes, leaving skin on. Add potatoes and cook until ready for about 15 minutes. Drain and run under cold water to stop them from continuing to cook. Cut into small pieces.
When potatoes are cooled combine them with radishes, cucumber, parsley, dill, basil, red onion and pumpkin seeds in a large bowl.
In a small bowl whisk all dressing ingredients until smooth. Pour the dressing over the salad and gently stir until completely coated. Season with salt and pepper to taste. Garnish with extra dill and parsley. Serve cold or at room temperature.