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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.