Recipe: Spring Potato Salad with Honey Miso Dressing

This is the ultimate healthy, fresh, spring comfort dish! I always feel as though a good spring dish has a mix of both fresh and cooked/ hearty ingredients. And this dish CERTAINLY has that! It tastes delicious as a side dish, accompanied with your protein of choice. It also tastes great if you add in a few scoops of chickpeas or another bean of choice and eat it as more of a main dish!


Honey Miso Dressing:
– 1 Tbsp. Olive Oil
– 1 Tbsp. lemon juice
– 1 tsp. miso paste
– 1 tsp. honey
– 1 tsp. tahini
– Generous pinch of salt and pepper

Potato Salad:
– 3to 4 large potatoes (varieties of your choice)! I like to use purple Japanese sweet potatoes, Yukon gold white potatoes, and either yam or a white sweet potato
– 1- 2 large carrots, sliced into disks
– 1/2 a large onion, sliced thinly into strips
– 3-4 bunches of kale, de-stemmed and finely chopped
– 1 Tbsp. avocado oil or another mild cooking oil (for baking potatoes and sautéing onions)
– Optional (but highly recommended): 1/3 cup fresh dill


– Preheat oven to 375°F convection
– Cut all potatoes into quarter sized bites
– Place on a baking tray and drizzle with approx. 1/2 Tbsp. of oil
– Place the baking tray with the potatoes in the oven. Bake for approximately 35 minutes, flipping half way through. They should be fork tender when you remove them
– In the meantime, prepare your dressing and sautee your onions
– Once the onions have begun to brown, add in the finely chopped kale
– When the potatoes are finished baking, assemble into a large serving dish, drizzling the dressing over top. Garnish with dill and enjoy!

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