Photo: Jennifer Causey
Serves 6 (serving size: about 1 cup)

The salad holds up well and can be made up to a day ahead--but bring it to room temperature before serving for the biggest umami blast. White miso is the umami-bomb base of the dressing that will have you licking the bowl. It's potato salad like you've never had before, guaranteed to steal the show at your next barbecue. Try pairing with our Flank Steak with Cilantro-Almond Pesto as the perfect side dish.


How to Make It

Step 1

Combine miso and 1 tablespoon water in a bowl, stirring with a fork until miso dissolves. Add yogurt, stirring until smooth. Cover and refrigerate until ready to use.

Step 2

Cut potatoes in half (or quarters if potatoes are larger). Place in a Dutch oven with water to cover; bring to a boil over high heat. Reduce heat to medium; cook 15 minutes or until tender (but not falling apart). Drain; rinse with cold water. Place in a bowl.

Step 3

Finely dice half of onion; thinly slice other half. Heat a large skillet over medium-high. Add 1 tablespoon oil to pan; swirl to coat. Add diced onion; cook 4 minutes or until softened. Slice any larger mushrooms. Add mushrooms to pan; cook 3 minutes or until tender, stirring constantly.

Step 4

Add onion mixture to potatoes. Add miso mixture, salt, and pepper; toss.

Step 5

Heat skillet over medium-high. Add remaining 1 tablespoon oil; swirl to coat. Add sliced onion; cook 4 minutes or until softened, stirring occasionally. Top potato salad with sautéed onion.

Ratings & Reviews

Really good

August 08, 2017
I didn't have red onion so subbed some shallot, and skipped the step at the end sautéing the other half (just threw them in raw). Very good, different flavor; liked it a lot!

So good!

October 13, 2017
Very easy and so good! Really rich flavor. I will definitely make it again!


July 31, 2016
This was delicious!  I made it exactly as written.  The mushrooms really imparted a great flavor.  Will make again.


September 08, 2016
wonderful salad, flavorful, easy to make.  i especially liked the dressing which has potential for other uses