Miso Baked Potato Salad
Remix your potato salad by crisping your potatoes in the oven for extra crunch and adding miso to the dressing a touch of umami.
Ingredients
1 lb French fingerling red potatoes2 tbsp neutral oil
2 tbsp greek yogurt (or vegan alternative)
1 tsp mustard
1 tsp white miso
1 tsp lemon juice
1 tbsp each of chopped parsley, dill + more for topping
1 tbsp chopped pickled onions
Directions
- Preheat oven to 400F. Scrub and rinse potatoes. Cut into bite-sized pieces (1 - 1-1/2 inch cubes). Place covered in microwave for 5-8 minutes or until fork tender. Toss in oil and place in a parchment-lined tray. Bake in the oven for 15-20 minutes to crisp, turning halfway.
- In a separate bowl, whisk together yogurt, mustard, miso, lemon juice, herbs and pickled onions until smooth. Pour dressing over potatoes. Season with salt and pepper and add additional dill, parsley and red onions.
This recipe was created by Local Roots contributor Stephanie Lau / @stephh_lau
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