Miso Potato Salad

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  • Total Time: 20 mins
  • Hands-on Time: 10 mins
  • Makes: 2-4 servings

This potato salad keeps what we love most about traditional potato salad: a tangy, mustard-forward dressing. Our version takes a lighter approach, relying on healthy avocado oil and apple cider vinegar to carry the unforgettable flavor of miso mustard, and wilted greens for texture and color.


  • 1.5 pounds baby gold potatoes

    1 1/2 tsp sea salt, divided

    1/4 cup avocado oil

    1 Tbsp + 2 tsp Miso Mustard

    2 Tbsp apple cider vinegar

    1/4 tsp fine grind black pepper

    1/4 tsp sumac

    5 oz fresh, tender greens (spinach, arugula, baby chard)


    1. Wash potatoes and cut into 1-inch pieces (quarters or eighths, depending on size of potato). 

    2. Add potatoes to a large stock pot. Cover with cold water and add 1 tsp sea salt. Bring to a boil for 10-12 minutes, or just until tender. Drain and rinse briefly with cold water, not allowing potatoes to completely cool.

    3. While potatoes cook, whisk olive oil, mustard, vinegar, black pepper, sumac, and remaining salt in a large serving bowl. 

    4. Add potatoes to serving bowl and toss to coat. While potatoes are still warm, stir in greens until they begin to wilt. Cover bowl for 3-5 to allow greens to wilt further. 

    5. Serve immediately or chill in refrigerator. Salad will keep in refrigerator up to three days.

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