Warm new potato salad

foldermain | vegan | salad | fave

warm-new-potato-salad

Anna Jones

Be sure to crush the potatoes a little and dress them in some of the dressing while they are still warm, so they soak up more flavour.

Prep 15 min
Cook 20 min
Serves 1

Ingredients

8 new potatoes
4 stalks of asparagus (or green beans or broad beans)
4 radishes
4 spring onions
2 tbsp mayonnaise (vegan)
1 tbsp white miso [^1]
juice of ½ lemon

Method

  1. Scrub the potatoes and put them into a large saucepan, cover with boiling water, season generously with salt and boil for 10-20 minutes. Cooking time will depend on their size.
  2. Meanwhile, snap the very woody ends from the bottom of the asparagus (about one to two centimetres). Cut the stems into 2cm pieces and leave the tips whole.
  3. In a small bowl, mix the mayonnaise with the miso and citrus juice. Taste and adjust with more citrus or miso as needed.
  4. Once the potatoes are tender to the tip of a knife, add the asparagus and cook for two minutes, then drain and allow to steam dry in a colander.
  5. When they are cool enough to handle, put the potatoes into a serving bowl and crush them a little with the heel of your hand or a spoon. Add a tablespoon of the miso mayo and mix well. When the potatoes are almost cool, add the asparagus, radishes, spring onions or chives and the rest of the miso mayo. Toss to coat and serve.

[^1]: Dark miso is fine - just add less - or tahini.

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