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Gut-friendly Miso U.S. Potato Salad

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Potato Type: Russet
Prep Method: Boiled



Prep Time

5 Mins

Cook Time

15 Mins


Serves 3


  • 2 medium U.S. Russet potatoes, peeled and cubed
  • 1/2 onion, thinly sliced
  • 1 Japanese cucumber, thinly sliced
  • 1 small carrot, peeled and cubed
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Salad Dressing

  • 2 Tablespoons Japanese Mayonnaise
  • 3 Tablespoons plain Greek Yoghurt
  • 1 teaspoon miso paste


  1. Boil U.S. Russet potatoes and carrots in a pot of boiling water over low heat for 10 minutes until the potatoes are fork-tender, strain and set aside.
  2. Mix sliced cucumber and onion with salt in a bowl and set aside for 10 minutes.
  3. Combine salad dressing’s ingredients: mayonnaise, Greek yoghurt and miso paste in a large mixing bowl.
  4. Add boiled U.S. Russet potatoes and carrots to the same large mixing bowl, mash and stir gently to combine.
  5. Place the cucumber and onion in a strainer and squeeze with a spoon to remove as much moisture as possible. You can also do this by wrapping them with a cheesecloth and squeeze it.
  6. Put the cucumber, onion and black pepper in the same large mixing bowl and stir to mix all the ingredients evenly.
  7. Wrap the bowl with cling film, refrigerate for 1 hour and then serve. Enjoy!

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I had tried this! My girl loves it so much!



I had tried this! My girl loves it so much!

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