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.
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
Miso potato salad
- 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
- 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.