This vegan miso potato salad is a probiotic-filled side dish that can be made ahead or served immediately.
Keeping homemade dressing in the fridge is one of my favorite ways to make sure to eat foods that make me feel good from the inside out.
It only takes a minute or so to make, and you can make a lot of dressing at one time.
I keep this Miso Dressing in the fridge anytime I can because it is so dang delicious! The other day I ran out of salsa (another one of my go-to ingredients to make tasty meals), so I poured a little of the miso dressing over my baked potato.
Well, you can probably guess that I enjoyed it since I then made a miso potato salad.
And you'd be correct! It was so good!
So I made the miso dressing again and made a potato salad with it.
I was even happier than when I ate it poured over a baked potato because having this in the fridge for the week was such a treat!
Miso is a fermented soybean paste, and while that sounds quite strange, you probably know miso from its signature soup. (Which you should make with the leftover miso you have)
But miso doesn't have to only be for soup, and this miso potato salad does a fabulous job of proving that.
What's great about making the miso dressing and eating this cold is that it preserves all the fermentation benefits from miso.
When miso is heated for too long and too hot many of the beneficial bacteria can be killed, but this recipe doesn't require you to heat it.
Yay for a delicious potato salad that gives your probiotics!
Oh and this is a vegan recipe, so it's great to serve to a crowd since almost everyone can eat it (since it's fermented soybean paste, those with soy allergies would need to avoid).
This vegan, make ahead miso potato salad is a tasty probiotic-filled side dish from @healthyaperture @memeinge Tweet this
Miso Potato Salad
- 2 pounds red potatoes, chopped
- 4 tablespoons miso paste
- 3 tablespoons rice wine vinegar
- 1 teaspoon grated ginger
- 1 teaspoon sesame sauce
- Add potatoes to a large pot and cover with cold water. Bring to a boil, and cook until done for about 25 minutes.
- Meanwhile, whisk together miso paste, rice wine vinegar, grated ginger, and sesame sauce. Set aside.
- Drain potatoes and let cool for about 15 minutes or longer.
- Coat with the sauce, and enjoy! Keep in the refrigerator, tightly covered, until enjoying.
*2 pounds of potatoes will give you about 6 2/3 cups chopped potatoes