This miso potato salad is perfect as a snack or as a side dish. It’s loaded with texture and flavor from the miso dressing, bacon, and onions. The dressing is made with @sharedcultures wild foraged leek miso as it complements the other ingredients so well. Best part of this is that it comes together quickly and can last in your fridge for a couple days!

Recipe and video: @crazythickasians

Ingredients:
1 lb baby gold potatoes
2 slices bacon, thinly sliced
1/2 onion, diced
2 stalks scallions, thinly sliced

Dressing:
4 tbsp mayo
2 tbsp yogurt
1 tbsp @sharedcultures wild foraged leek miso
1 tsp mustard
2 tsp rice vinegar or 1 tsp lemon juice
Salt and pepper to taste

Method:

Bring a large pot of salted water to a boil.
Place potatoes into the pot and cook until fork tender, about 15 minutes.
In the mean time, add bacon to a pan and fry until crispy.

Remove from pan and set aside.
Add onion into pan and cook until softened and charred, about 15 minutes.
When potatoes are fork tender, remove and peel skin. Place in large bowl.
Lightly mash the potatoes. It can be a bit lumpy for added texture.
Add onions and bacon into bowl.
In a separate bowl, mix ingredients for dressing.
Pour dressing and mix well with the potatoes.

Garnish with green onions.
Serve at room temperature. Enjoy!

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