Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light August 2016


Credit: Jennifer Causey

Recipe Summary

45 mins
Serves 6 (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

  • 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.

Nutrition Facts

156 calories; fat 5.1g; saturated fat 0.9g; mono fat 3.4g; poly fat 0.6g; protein 5g; carbohydrates 25g; fiber 3g; cholesterol 1mg; iron 1mg; sodium 288mg; calcium 56mg.