Potato salad with miso yoghurt dressing
 
Ingredients
Salad
  • 6 - 8 medium sized potatoes, quartered
  • 6 radishes, thinly sliced
  • 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
  1. 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.
  2. 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.
  3. 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 https://tohercore.com/potato-salad-with-miso-yoghurt-dressing/