Miso-Sesame Potato Salad

Potato salad gets an upgrade with a new secret ingredient: miso!
Publish date:
miso sesame potato salad

Recipe by Alexa Weibel

Start to Finish: 25 minutes (plus chilling)

Servings: 4


  • 1 lb. baby potatoes, halved

  • 1/3 cup mayonnaise

  • 4 tsp. white miso

  • 1 tbsp. seasoned rice vinegar

  • 1/4 cup sliced scallions, plus more for garnish

  • 1 tsp. toasted sesame oil

  • thinly sliced seaweed snacks and red chile


In pot, cover potatoes with water. Bring to boil over high. Cook over medium until tender, 8 to 10 minutes; drain. In bowl, whisk mayo, miso, and vinegar. Fold in potatoes and 1/4 cup scallions; season generously. Chill for at least 1 hour (or overnight). Drizzle with oil. Top with scallions, seaweed, and chile.