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–+ servings

Potato Salad with Miso Dressing

Anna Chwistek
Delightful fresh flavor of new potatoes and crunchy vegetables with a mayo dressing mixed with tangy yogurt, garlic and savory miso.
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Cook Time 25 minutes
Total Time 25 minutes
Course Side Dish
Cuisine European
Servings 4
Calories 204 kcal

Ingredients
 
 

Salad

  • 1.1 pounds baby potatoes
  • 10 radishes trimmed and thinly sliced
  • 1 cucumber cut in half lengthwise and cut into slices (not too thin to keep them crunchy)
  • 1 red onion thinly sliced
  • 4 tbsp toasted pumpkin seeds
  • 3 tbsp chopped dill
  • 3 tbsp chopped parsley
  • 3 tbsp chopped basil leaves
  • salt
  • black pepper

Miso Dressing

  • 3 tbsp mayonnaise
  • 2 tbsp yogurt
  • 2 garlic cloves minced
  • 1 tsp mustard
  • 2 tsp white miso paste
  • 1 tsp lemon juice
  • salt
  • black pepper

Instructions
 

  • Bring a large pot of salted water to a boil. Scrub and clean the potatoes, leaving skin on. Add potatoes to the boiling water and cook until ready for about 15 minutes. Drain and run under cold water. Cut into small pieces.
  • Combine potatoes 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. Enjoy!

Nutrition

Serving: 0gCalories: 204kcalCarbohydrates: 28gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 6mgSodium: 211mgPotassium: 724mgFiber: 4gSugar: 4gVitamin A: 78IUVitamin C: 31mgCalcium: 53mgIron: 1mg
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