Miso potato salad
By the Melbourne-based food stylist CLE-ANN
photo by cle-ann
The only potato salad you’ll need this and every spring and summer!
You won’t find mayonnaise in this beautiful potato salad, instead, a creamy miso dressing that creates an incomparable depth of flavour.
To replace capers I’ve used what most gardeners grow - nasturtiums! They taste even better than capers, not only are the flowers edible, you can eat the leaves and stems too!
PROVISIONS
2 potatoes, peeled and sliced 2cm dice
¼ cup pouring cream
(I used Gippsland Jersey)
1 tbsp Koji and co Chickpea Shiro Miso
2 boiled eggs, peeled and diced
Tbsp fresh dill
Handful of nasturtium flowers and leaves, washed
Freshly cracked pepper
RED ONION PICKLE (Optional but REALLY tasty)
1 red onion, thinly sliced on mandolin
¼ cup apple cider vinegar
2 heaped tsp organic raw sugar
1 heaped tsp mount zero pink lake salt
I like to use my old Koji and co jars for making this, it perfectly fits one red onion and there’s always one made up in my fridge. You can make this a day ahead for best results.
METHOD
1. To make the pickle, place your sliced red onion into a glass jar, push it in to fit. In a small saucepan (or coffee pot) add vinegar, sugar and salt. Put over a high heat and swirl until sugar & salt have dissolved, pour over onion and top up with boiling water to fill the jar. Cover and give it a little shake, place into the fridge.
2. To make the salad, place potato in a small saucepan and cover with cold water, cover with lid and bring to a boil. Turn down heat and simmer until the potato is tender, about 15 minutes.
3. Meanwhile, place cream and miso into a bowl, whisk together with a fork until combined. You can add more miso to taste.
4. Drain potato, while potato is still hot add it to miso cream, fold through (you will notice the cream almost turns into butter with the heat - yum!). Add egg, tear in dill and nasturtiums with your fingers (reserve a little dill and nasturtium flowers to finish), add pepper and fold through to coat but not mash the potato. Place into a serving bowl and garnish with dill, nasturtium flowers and pickled red onion. Serve 2-3
