Occasionally I shop at the Leaf Asian Market, where I stock up on miso paste and noodles. This potato salad is made with a "miso-mayo" by mixing white miso paste, water, and plain yogurt. It is really good, has a rich umami flavor, and is much lower in calories than mayo-based potato salad. I adapted this recipe from one I found in Cooking Light magazine by using caramelized onions, which I often make a batch of to keep in my fridge for use with a variety of recipes. To make a batch of caramelized onions, I slice 3 large vidalia onions and saute them in canola oil on very low heat for about 30 minutes, stirring every 10 minutes or so. Halfway through I sprinkle them with a tsp of sugar and add a little beef broth. When the onions are brown and soft and all the liquid is cooked away, they can be kept in the fridge for about 2 weeks. I also added chopped kale to this recipe. If you are not a fan of kale, leave it out. Try this salad the next time you need to bring a potato salad to a party!
5 large red skinned potatoes
1 8oz package of sliced mushrooms
1 medium onion, diced
1 T vegetable oil
1/2 cup caramelized onions, chopped
1/2 cup finely chopped kale (without ribs)
1 T white miso paste (or any light colored miso, it's usually a light tan)
1 T water
1/2 cup plain Greek yogurt
2-3 scallion tops or chives, chopped
salt and pepper to taste
1. Cube potatoes and cook in boiling water until soft but not mushy. Remove from heat and cool in ice water while you prepare rest of ingredients.
2. Saute chopped onions in oil until translucent, then add mushrooms and saute until mushrooms are very soft. Remove from heat and cool.
3. Make "miso-mayo" by adding a T of water to a T of miso and stirring with a fork until mixed. Then add the Greek yogurt and stir thoroughly to mix. Chill before adding to the potato salad.
4. When potatoes and mushroom mixture are cooled, place in a mixing bowl and add the chopped kale. Chop the caramelized onions and add to the ingredients in the bowl. Mix everything together.
5. Add the miso mayo until you get the consistency you prefer. I use about 3/4 of it. Add salt and pepper to taste.
6. Put into a serving bowl and sprinkle top with chopped scallion or chives.