Potato salad as a main? Yes please.
Last week, we invited @iateallthefood into the All Dressed Up kitchen, who shared her Asian-inspired miso potato salad recipe.
Warm, creamy miso potatoes with radish, edamame and dill, finished with ribbons of crispy chilli oil crunch.
INGREDIENTS
Serves 4:
Salad:
*1kg new potatoes, larger ones halved so they’re uniform
*150g radishes, chopped into chunky rounds
*150g frozen edamame
*Small bunch spring onions, sliced, whites and greens separated
*Handful fresh dill, fronds chopped
*1-2 tbsp toasted sesame seeds/everything bagel seasoning
*Crispy chilli oil
Dressing (leftovers are great in a green salad!):
*6 tbsp thick Greek yoghurt
*6 tbsp mayo
*3 tbsp Miso Sesame dressing
*Juice of a lime
*Black pepper
INSTRUCTIONS
Step 1: Wash potatoes, then simmer in salted water for 15 mins until fork tender. Pour boiling water over edamame and leave 5 mins until cooked; set aside.Step 2: While potatoes cook, mix the dressing, tasting and adjusting with lime or Miso Sesame as needed.
Step 3: Drain potatoes and, once cool enough to handle, toss with 2 tbsp dressing and leave to sit briefly. Add radishes, spring onion whites, dill, 1 tbsp seeds, edamame and more dressing, then plate up.Top with extra Miso Sesame, dill, spring onion greens, remaining seeds and a generous drizzle of crispy chilli oil.
