Miso-sesame Potato Salad

Rachael Ray Every Day - - Fast & Fresh -

START TO FIN­ISH: 25 MIN (PLUS CHILL­ING) 1 lb. baby po­ta­toes, halved • 1∕3 cup may­on­naise • 4 tsp. white miso • 1 tbsp. sea­soned rice vine­gar • 1∕4 cup sliced scal­lions, plus more for gar­nish • 1 tsp. toasted sesame oil • thinly sliced seaweed snacks and red chile In pot, cover po­ta­toes with water. Bring to boil over high. Cook over medium un­til ten­der, 8 to 10 min­utes; drain. In bowl, whisk mayo, miso, and vine­gar. Fold in po­ta­toes and 1∕4 cup scal­lions; sea­son gen­er­ously. Chill for at least 1 hour (or overnight). Driz­zle with oil. Top with scal­lions, seaweed, and chile. Serves 4.

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