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Danaone Danacol Cold Picnic Dish potato miso[1]

Recipe for the Heart: Red Potato Salad with Herbs and Miso

Sue Riedl

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Healthy eating:

Trained chef and food journalist

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Red potatoes are great for a potato salad because they have a nice firm texture, plus they look beautiful, especially combined with this combination of fresh herbs. Potatoes with peel are high fibre and high in potassium (which helps to control blood pressure). Plus this salad is a cinch to make and tastes great cold or at room temperature (if you’ve got it in the picnic basket for less than 2 hours).

Serves 4. (makes about 1/3 cup vinaigrette)


750 g red potato, cubed bite-size (about 5-6 medium potatoes)

½ small red onion, finely diced

4 tbsp (60 ml) white wine vinegar

2 tsp (130 ml) Shiro Miso (available at most fine food or health stores)

2 tsp (10 ml) honey mustard

3 tbsp (45 ml) olive or vegetable oil

1 ½ tbsp (22 ml) fresh dill chopped finely

2 tbsp (30 ml) fresh chives chopped finely

2 tbsp (30 ml) fresh mint chopped finely

fresh pepper


1- Boil potatoes until cooked but still firm. Drain and set aside to cool slightly.

2- Combine the red onion, white wine vinegar, miso and honey mustard in a bowl and whisk to mix. Slowly add the olive oil and whisk to combine into a vinaigrette.

3- Put the potatoes in a medium bowl and pour about ¾ of the vinaigrette over top. Gently mix (so you don’t crush the potatoes) and put in the fridge to cool for about an hour.

4- Taste and adjust seasoning before serving as the starchy potatoes can soak up the dressing. Add remaining dressing if necessary. Add fresh pepper.

5- Mix in herbs before serving (or at least after the salad has cooled if taking the dish to a picnic or friend’s BBQ).

For more salad recipes:

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