Miso Potato Salad
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
white miso paste
sweet |
*
|
| 1 ½ | teaspoons |
red miso
|
* |
| ½ | teaspoon |
honey
|
|
| 1 | tablespoon |
sake
|
|
| 1 | teaspoon |
ginger
minced |
|
| ¼ | cup |
water
|
|
| 3/4-1 | pounds |
potatoes
baby, quartered |
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
white miso paste
sweet |
*
|
| 7.5 | ml |
red miso
|
* |
| 2.5 | ml |
honey
|
|
| 15 | ml |
sake
|
|
| 5 | ml |
ginger
minced |
|
| 59 | ml |
water
|
|
|
potatoes
baby, quartered |
|
||
| 3E+1 | ml |
water
|
|
Directions
Mix first 6 ingredients together well.
Set aside. Heat pot and add quartered potatoes and 2 tablespoon water.
Sauté for 5 minutes or until potatoes begin to cook partway.
Add miso mixture and simmer, covered, for 10 minutes or until potatoes are fully cooked.
Serve hot or cold.
