Get in my Belly: Miso Potato Salad with Green Beans

My mother recently brought home a box full of produce from one of the area Hutterite colonies (no, not the colony on the NatGeo show, though they do live near here), and among the selections were baby red potatoes and fresh green beans. How fortuitous it was that I’d just discovered a recipe using them.

Miso potato salad with green beans
This is the soupy version. I’ve since decided to cut the amount of dressing in half so that I’m not leaving a puddle of it on the plate after eating the potatoes and green beans. Also, my food photography is no good. We know this.

I made this salad based off of this recipe from The Kitchn. Having recently purchased some white miso, I was looking for different ways to use it besides the obvious miso soup. While the end result certainly had promise, the amount of dressing I used ended up making the potato salad way too soupy. When I make it again, I will try it as follows:

Miso Potato Salad with Green Beans (6-8 servings)

  • 2 pounds small red potatoes, washed
  • 1 pound green beans, trimmed
  • 2 tablespoons dried parsley flakes (or use fresh parsley, if you have it, but double the amount)
  • 1/4 cup sliced green onions
  • 3 tablespoons white miso
  • 3/4 cup greek yogurt
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper

Cut the red potatoes into quarters, place in a large pot and cover with water. Boil for 10-15 minutes, or until the potatoes are soft. Drain the potatoes and let them sit in the colander while you work on the beans.

Put the green beans in to a steamer basket over a pot with a couple inches of water in the bottom. Bring the water to boiling, then reduce heat to medium and cover the beans, then steam for about 6 minutes or until crisp-tender.

Toss the potatoes, green beans, parsley and green onions together in a large bowl.

For the dressing, whisk the miso with the yogurt, olive oil, and red wine vinegar. Taste and adjust seasonings with salt and pepper. Toss with the vegetables. Let it sit at least half an hour before serving, or leave it overnight in the fridge. Mine probably spent around 2 hours in the fridge.

I did really like using greek yogurt instead of mayonnaise, even though when I use mayonnaise in recipes, it’s the lighter stuff made with olive oil. The greek yogurt has a different flavor that goes really well with the miso. If you’re looking for a potato salad that isn’t your standard deli concoction, do give this one a try.

By Sara Habein

Sara Habein is the author of Infinite Disposable, a collection of microfiction, and her work has appeared on The Rumpus, Pajiba and Word Riot, among others. Her book reviews and other commentary appear at Glorified Love Letters, and she is the co-manager of Electric City Creative.

2 replies on “Get in my Belly: Miso Potato Salad with Green Beans”

Leave a Reply