Miso potato salad | Recipe

GFCF, Gluten-Free, Grain-free, Salads, Side Dishes, Soy-free, Vegan, Vegetables, Vegetarian, Whole30® compliant|

Only three ingredients, so healthy!

I have been reading a ton about the digestive system while researching my upcoming book The Migraine Relief Plan. As a result, I’ve been working some fermented foods back into my diet, even though they can be migraine triggers. I used to love, love, love miso, which is very salty fermented soybean paste. If you’ve ever had miso soup at a Japanese restaurant you know that earthy, satisfying umami flavor that miso lends to dishes. I have been avoiding soy since going on my Migraine Relief Plan, which seems to be helping me. When I found a jar of South River certified organic chickpea miso, I decided to give it a try. Used in small amounts as a seasoning, it’s hearty and delicious and so far seems to be fine for me.

Another thing I learned is that prebiotic fiber is key to digestive health, as it feeds the trillions of helpful bacteria that live in our large intestines. Cooked and cooled potatoes are a source of prebiotic fiber, plus regular readers of this blog know that I LOVE potatoes. I use Just Mayo in my cooking now, as it’s egg- and soy-free. (Turns out I’m sensitive to eggs, bummer.) I will be working on a homemade version of egg-free mayo but until then, their mayo is pretty clean.

Suitable for:

vegan, vegetarian, gluten-free, celiac, paleo (if you eat potatoes) diets

Not recommended for:

low-sodium, migraine diets

You might also like:

Green bean and fingerling potato salad with miso dressing from Well Vegan
Mushroom potato salad with miso “mayo” from Cooking Light
Purple potato salad with cashew-miso “mayo” from Down to Earth

Mashed potato salad

Mashed potato salad from Adrian Miller's Black Smoke

3.60 from 5 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Ingredients

24 ounces potatoes russet, peeled, cut into 1" chunks
1/2 cup mayonnaise Use Just Mayo for an egg- and soy-free version
1 tbsp mustard (prepared) I used Creole mustard for my version
2 onions (green) thinly sliced
1 tbsp pickle relish
4 tsp pickle juice
1-4 tsp hot sauce start wit 1 tsp and add to taste

Instructions

Add potatoes to boiling lightly salted water and cook just until fork-tender, about 15 minutes. Drain and mash with a potato masher in a large bowl.
Whisk mayo through hot sauce in a medium bowl. Taste and add more hot sauce as desired. Add to mashed potatoes and stir to coat.
Pressure cooker instructions: Put 1 cup water in the bottom of the pressure cooker. Add potatoes to strainer or steamer basket inside the pressure cooker. Close lid. Bring to high pressure and cook for 4 minutes. Turn off heat. Let sit for 5 minutes, then release pressure and open the lid. No need to rinse.

Notes

"In his book Legends of Texas Barbecue Cookbook, Robb Walsh credits this recipe to the cooks at New Zion Missionary Baptist Church. There it’s served with an ice cream scoop. I hadn’t really experienced this type of potato salad before I started eating my way through Texas. Walsh notes that this “soft and fluffy” style of potato salad is common in East Texas. I add some mustard to make it slightly tangy."

6 Comments

Bryan June 2, 2018 at 10:07 AM - Reply
Is there a specific variety of potato you recommend with this recipe? It seems as though it would do best with a russett or white potato, but I’d like to know if you have a preference.
- Stephanie Weaver July 9, 2018 at 8:05 AM - Reply
  Hi Bryan, I love this recipe with organic gold potatoes or red new potatoes.
Laura August 9, 2016 at 6:32 PM - Reply
This looks delicious – and fabulously simple. I’m trying it this week! Thanks Stephanie for all the deep research and loving care you put into sharing healing recipes with us.
penpen August 8, 2016 at 1:18 PM - Reply
thanks for giving potatoes (I love them!) a cover of respectability. Will try this potato salad–always on alert for vegan recipes since my daughter went from vegetarian to vegan this winter. Look forward to your book.
Vik August 8, 2016 at 6:44 AM - Reply
Steph that is interesting about the potatoes and prebiotic fiber. I love them too! I don’t understand though about potatoes being cooled off? Do only cooled off potatoes have that benefit? I thought the miso sounded really interesting, so went to their website. Two of their varieties do use gluten, they said they use the same equipment for all the varieties, making the gluten free varieties separately from the others,, and washing equipment thoroughly after the gluten batches. I don’t see GF certification on their website, so not sure how it tests out with ppm. Just adding this info because I know celiacs of varying degrees of sensitivity read your excellent blog :-).
- Stephanie Weaver August 8, 2016 at 8:02 AM - Reply
  Vik, thanks so much for your comment! Cooling the potatoes increases the prebiotic fiber. I’m linking to an excellent article on Mark Sisson’s blog about that. Thanks for checking on the miso for us. http://www.marksdailyapple.com/resistant-starch-your-questions-answered/