Miso Potato Salad: so simple, so incredibly good.

Only three ingredients, so healthy!

I have been reading a ton about the digestive system while researching my upcoming book The Migraine Relief Plan. As a result, I’ve been working some fermented foods back into my diet, even though they can be migraine triggers. I used to love, love, love miso, which is very salty fermented soybean paste. If you’ve ever had miso soup at a Japanese restaurant you know that earthy, satisfying umami flavor that miso lends to dishes. I have been avoiding soy since going on my Migraine Relief Plan, which seems to be helping me. When I found a jar of South River certified organic chickpea miso, I decided to give it a try. Used in small amounts as a seasoning, it’s hearty and delicious and so far seems to be fine for me.

Another thing I learned is that prebiotic fiber is key to digestive health, as it feeds the trillions of helpful bacteria that live in our large intestines. Cooked and cooled potatoes are a source of prebiotic fiber, plus regular readers of this blog know that I LOVE potatoes. I use Just Mayo in my cooking now, as it’s egg- and soy-free. (Turns out I’m sensitive to eggs, bummer.) I will be working on a homemade version of egg-free mayo but until then, their mayo is pretty clean.

Suitable for:

vegan, vegetarian, gluten-free, celiac, paleo (if you eat potatoes) diets

Not recommended for:

low-sodium, migraine diets

You might also like:

Green bean and fingerling potato salad with miso dressing from Well Vegan
Mushroom potato salad with miso “mayo” from Cooking Light
Purple potato salad with cashew-miso “mayo” from Down to Earth

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Miso Potato Salad: so simple, so incredibly good.

Miso potato salad

Only three ingredients, so healthy!
0 from 0 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 30 mins
Course Lunch
Cuisine American, Asian
Servings 6 servings

Ingredients
  

  • 24 ounces potatoes peeled
  • 1/4 cup mayonnaise Use Just Mayo for an egg- and soy-free version
  • 2 tbsp miso use chickpea miso like South River for a soy-free version
  • 0.66 ounce chives (fresh) 1 package if store-bought, minced
  • 1/4 tsp black pepper freshly ground

Instructions
 

  • Peel and cut potatoes into small uniform chunks.
  • Add to boiling lightly salted water and cook just until fork-tender. Drain and rinse.
  • Whisk miso into mayo in a serving bowl. Add partially cooled potatoes and stir to coat.
  • Top with minced chives and black pepper.
  • Pressure cooker instructions: Put 1 cup water in the bottom of the pressure cooker. Add potatoes to strainer or steamer basket inside the pressure cooker. Close lid. Bring to high pressure and cook for 4 minutes. Turn off heat. Let sit for 5 minutes, then release pressure and open the lid. No need to rinse.