Mushroom-Potato Salad with Miso “Mayo”

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Mushroom-Potato Salad with Miso “Mayo”

CL August Feature: 5 Ingredient Dinners photographer: Jennifer Causey; food stylist: Chelsea Zimmer; prop stylist: Ginny Branch

CL August Feature: 5 Ingredient Dinners
photographer: Jennifer Causey; food stylist: Chelsea Zimmer; prop stylist: Ginny Branch

Ingredients

1 tablespoon white miso
1 tablespoon water
1/2 cup plain low-fat yogurt (not Greek-style)
1 1/2 pounds small new potatoes
1 large red onion, halved and divided
2 tablespoons olive oil, divided
5 ounces exotic mushroom blend
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preparation

1. Combine miso and 1 tablespoon water in a bowl, stirring with a fork until miso dissolves. Add yogurt, stirring until smooth. Cover and refrigerate until ready to use.

2. Cut potatoes in half (or quarters if potatoes are larger). Place in a Dutch oven with water to cover; bring to a boil over high heat. Reduce heat to medium; cook 15 minutes or until tender (but not falling apart). Drain; rinse with cold water. Place in a bowl.

3. Finely dice half of onion; thinly slice other half. Heat a large skillet over medium-high. Add 1 tablespoon oil to pan; swirl to coat. Add diced onion; cook 4 minutes or until softened. Slice any larger mushrooms. Add mushrooms to pan; cook 3 minutes or until tender, stirring constantly.

4. Add onion mixture to potatoes. Add miso mixture, salt, and pepper; toss.

5. Heat skillet over medium-high. Add remaining 1 tablespoon oil; swirl to coat. Add sliced onion; cook 4 minutes or until softened, stirring occasionally. Top potato salad with sautéed onion.

Cooking Light DT