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    Home » Recipes » Sides

    Modified: Jul 26, 2024 · Published: Feb 21, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Miso Potato Salad (No Mayo)

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    Made in 20 minutes, this no mayo Miso Potato Salad is an easy savory side dish. It's perfect for a potluck!

    Miso Potato Salad in bowl close up.

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    This Miso Potato Salad is inspired by my Edamame Potato Salad, which has veggies and potatoes mixed with a miso dressing.

    I realized that one of my favorite parts about it was how the potatoes tasted with the dressing.

    It was one of those aha moments when you realize you have something great in your hands.

    Another miso recipe is my Cashew Miso Dressing.

    Jump to:
    • ❤️ Why You'll Love It
    • What Is Miso Paste?
    • 🧾 Ingredients
    • 🔪 Instructions
    • How Long Will It Last?
    • Can I Make It Ahead of Time?
    • 🥔 Other Potato Salads
    • 🎥  Video
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It has a balance of flavors.
    • It is a healthy side dish.
    • It can be made ahead of time, so it's perfect for a get-together.

    What Is Miso Paste?

    Miso paste is a Japanese paste made by fermenting soybeans. Sometimes rice, barley, seaweed, or other ingredients are fermented with soybeans.

    It's used to make miso soup and can be added to sauces, dressings, or anywhere you want to add an umami flavor.

    🧾 Ingredients

    Miso potato salad ingredients on a cutting board with labels.
    • Miso paste: I used white miso paste because it is mild and gluten-free. You could any miso paste, keeping in mind the other varieties have a stronger flavor.
    • Tahini: Adds a nutty flavor.
    • Apple juice: Adds sweetness.
    • Maple syrup: Adds sweetness. You could also use brown rice syrup, agave syrup, or your favorite sweetener.
    • Red potatoes: You could also use Yukon Gold potatoes or another variety.
    • Green onion: I used green onion. You could also use red onion.
    • Salt and pepper: Enhances flavors and adds flavor. I like to use sea salt.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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    🔪 Instructions

    Potatoes being boiled, dressing being mixed, then being added to chopped potatoes.

    Step 1: Add quartered potatoes and salt to a saucepan with cold water. Boil until tender. Drain and let cool.

    Step 2: Whisk dressing ingredients in a large mixing bowl.

    Step 3: Chop potatoes into small pieces and add to the bowl. Mix thoroughly. Sprinkle green parts of green onion on top.

    Miso Potato Salad bird's eye view.

    How Long Will It Last?

    This salad will last 4-5 days in an airtight container in the fridge.

    Can I Make It Ahead of Time?

    Yes! In fact the potatoes will soak up the flavors of the dressing the longer it sits.

    Miso Potato Salad in bowl with fork.

    🥔 Other Potato Salads

    • Vegan Sweet Potato Salad in a bowl.
      Vegan Sweet Potato Salad
    • Avocado Pesto Potato Salad
      Avocado Pesto Potato Salad
    • Roasted Sweet Potato and Apple Salad
      Roasted Sweet Potato and Apple Salad
    • Edamame Salad
      Edamame Potato Salad

    🎥  Video

    If you tried this Miso Potato Salad Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    Miso Potato Salad
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    5 from 2 votes

    Miso Potato Salad

    Made in 20 minutes, this no mayo Miso Potato Salad is an easy savory side dish. It's perfect for a potluck!
    Course Side Dish
    Cuisine American, Fusion, Japanese inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Servings 2
    Calories 204kcal
    Author Willow Moon
    Prevent your screen from going dark

    Ingredients

    • 2 ½ cups quartered red potatoes

    Miso Dressing

    • 1 tablespoon white miso paste
    • 2 tablespoons tahini
    • ¼ cup apple juice
    • 2 teaspoons maple syrup
    • Green parts of green onions chopped (for garnish)
    • Salt and pepper

    Instructions

    Miso Dressing

    • Whisk until ingredients until smooth.

    Potato Salad

    • Add quartered potatoes to a medium saucepan with cold water. Add salt. Boil until tender, about 15 minutes depending upon the size of potatoes. Drain and let cool.
    • Chop potatoes into bite-sized pieces and add to a bowl.
    • Pour dressing over the potatoes. Mix well. Add salt and pepper to taste.
    • Top with chopped green onion.

    Notes

    This salad will last 4-5 days in an airtight container in the fridge.

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    Nutrition

    Calories: 204kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 341mg | Potassium: 560mg | Fiber: 3g | Sugar: 9g | Vitamin A: 24IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 2mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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    5 from 2 votes (2 ratings without comment)

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    Miso Potato Salad

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