1 large pickle, halved lengthwise, then thinly slices
½ cup fresh peas
Small handful fresh herbs (I used dill, parley and chives)
3 spring onions, thinly sliced
2 stalks celery, thinly sliced
50g feta cheese, crumbled
Soft boiled eggs, to serve
Cracked pepper, to serve
Smoked paprika, to serve
Dressing
1 heaped Tbsp miso
1 Tbsp seeded mustard
2 Tbsp honey (or other sweetener)
½ cup natural yoghurt
1 Tbsp tamari or soy sauce
2 Tbsp olive oil
3 Tbsp apple cider vinegar
1 tsp smoked paprika
Salt to taste
Water to thin (I used about ¼ cup)
Instructions
Make the dressing by combing the miso, honey and vinegar and mixing to a paste. Stir in the oil, and then the yoghurt. Add a little water to thin to desired consistency, and then salt to taste.
Scrub the potatoes, and then quarter and cook in salted boiling water until just cooked, about 10 - 12 minutes. Once cook, run under cool water and leave to cool completely.
Once cooled, combined the potatoes with the prepared vegetables in a large bowl. Pour over the dressing and stir through. Top with the crumbled black feta, cracked pepper and smoked paprika.
Recipe by to her core at http://tohercore.com/potato-salad-with-miso-yoghurt-dressing/