Miso Mustard Umami Potato Salad
- Yield: 6 servings 1x
Ingredients
Scale
- 2 lbs Baby Red Potatoes
- 2 cups Petite Peas
- 2 T HealthSavor Organic Miso Mustard
- 1 T Miso Master Organic Tamari
- 1 T Emperor’s Kitchen Toasted Sesame Oil
- 1 T Emperor’s Kitchen Organic Mikawa Mirin
- 1 T Tahini (optional)
- Sesame Seed (optional)
- Salt
Instructions
- Cut baby red potatoes into quarters or halves and place in large pot. Cover potatoes with water and bring to a boil. Turn the heat down and simmer gently for about 10-15 minutes uncovered. Potatoes should not fall apart and be barely cooked through.
- Once the potatoes are done cooking they should be strained and rinsed in cold water to stop further cooking. Allow them to drain in a colander while you prepare the remaining ingredients.
- Cook petite peas on the stove or microwave according to package instructions. Rinse in cold water and set aside to drain along with the potatoes.
- Make the dressing by adding all the ingredients into a small bowl and whisking until creamy and fully blended.
- Pour dressing over cooled potatoes, add peas and toss gently. Place potato salad in the refrigerator to let all the flavors absorb and to finish cooling the potatoes.
- Add salt to taste and garnish with sesame seeds if desired.