Miso is one of those things we like to keep around, but don't use very often. We're always looking for ways to use another spoon or two of miso; after all, we can't eat miso soup every day. (Well, we probably could, but it still wouldn't use up our miso very quickly.) So we like to sneak it into salad dressings for an extra bite of umami and savory sweetness. Take this creamy, delicate potato salad, for instance.
The miso (we prefer white miso - the sweeter, lighter variety) gives our tangy yogurt dressing a savory and sweet taste that complements the creamy potatoes and snappy yellow wax beans. We loved the miso in this dressing. It also reminded us just a little of the miso and walnut dressing we crave on green beans (see our review of this recipe here).
Many of you asked for ways to use what's already in your fridge, and we thought immediately of our miso. We're always looking for new ways to use it creatively. Do you have any other favorite uses for miso?
Miso Potato Salad with Yellow Wax Beans
1 pound small red potatoes, washed
1/2 pound yellow wax beans, trimmed
1/2 cup chopped parsley
3 shallots, peeled and sliced
3 tablespoons white miso, softened at room temperature
3/4 cup whole milk yogurt
3 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper
Cut the red potatoes into quarters. Set up a large pot with about two inches of water in the bottom, under a steamer basket. Put the potato quarters in the basket, cover the pot, and set to simmer for 10-15 minutes. When the potatoes are tender, remove the potatoes and rinse the basket. Put the wax beans in, cover, and steam for about 6 minutes or until crisp-tender. Remove and toss with the potatoes, parsley, and shallots.
For the dressing, whisk the miso with the yogurt, olive oil, and red wine vinegar. Taste and adjust seasonings with salt and pepper to taste. Toss with the vegetables. Let sit at room temperature for at least half an hour before serving, or let it sit overnight in the fridge.