I love a potato salad, but if I’m making one for a dinner party, I want it to be the kind of side dish people actually remember. This Miso Potato Salad with Extra Crispy Onions is exactly that. It’s savory, glossy, crunchy, and packed with so much flavor.

The dressing is ridiculously simple. Miso paste, mustard, rice vinegar, and sesame oil come together to make something salty, tangy, and deeply savory. Tossing the potatoes in while they’re still warm helps them soak up every bit of that dressing.

Then come the crispy onions. Some get folded directly into the potato salad, while the rest are piled high on top because when it comes to crispy onions, more is always the answer.

A little chive keeps everything bright, and furikake adds another layer of savory flavor and texture. It’s easy enough for a weeknight dinner but definitely impressive enough to put in the middle of the table when you’re entertaining.

Grab a shallow serving bowl, pile those crispy onions high, and let’s make the potato salad everyone will ask you about.

Miso Potato Salad with Extra Crispy Onions

Tender baby yellow potatoes tossed in a savory miso dressing with fresh chives, furikake, and plenty of golden crispy onions for the ultimate umami-packed side dish.

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Ingredients Method Notes

Ingredients

  

For the Potato Salad

• 1 lb baby yellow potatoes
• 1 tablespoon mustard
• 3 tablespoons miso paste
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• ½ cup chopped chives
• Furikake seasoning optional

For the Crispy Onions

• 1 onion thinly sliced
• Oil as needed for pan-frying, if using
• Extra fried onions for topping

Method

 

1. Cook the baby yellow potatoes until fork-tender. Drain and let them steam-dry slightly so they hold the dressing beautifully.
2. In a small bowl, whisk together the miso paste, mustard, rice vinegar, and sesame oil until smooth and creamy.
3. While the potatoes are still warm, gently fold them into the miso dressing until evenly coated.
4. Toss in the chopped chives.
5. Sprinkle with furikake seasoning, if using.
6. Fold a small handful of crispy onions into the potato salad so there is crunch throughout.
7. Transfer the potato salad to a shallow serving bowl and top generously with extra fried onions.
8. Drizzle with any remaining dressing and let the toppings shine.

Notes

• The potato salad can be prepared in advance and refrigerated, but save the crispy onion topping until just before serving.
• This salad is especially delicious while the potatoes are still slightly warm, but it can also be served chilled.

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