Recipe and words by Klara Risberg
I came up with this vegan recipe as I needed to bring a vegan potato dish to an evening with friends. With not much time or loads of stuff in my fridge to play with, it ended up really tasty! As with most of my recipes you can change up the herbs depending on what you have on hand, I really recommend using tarragon though - it’s a match made with miso in my opinion.
Serves 4 as a side
800g small new potatoes
2-3 tbsp white miso
1/2 garlic clove
2 tbsp chopped tarragon
2 tbsp chopped dill
2 tbsp finely chopped mint
200g green peas
2 tbsp olive oil
Salt and black pepper
Boil the potatoes in well salted water and let them drain. Prepare the miso dressing whilst the potatoes are boiling. Defrost the peas if using frozen ones.
Add the miso to a bowl with the grated garlic and whisk in about 50ml of hot water until the miso is completely dissolved, let cool and whisk whilst adding the olive oil. Add zest and juice of one lemon, herbs and season well with black pepper and add salt if needed. Mix with warm potatoes and serve straight away or let cool, it’s equally delicious. If you are using cress simply sprinkle some over the salad before serving.
A little note on miso, all miso pastes and brands are different so make sure you taste your dressing and add more if needed. As you are mixing with potatoes and peas you need the dressing to be sharp and flavoursome.