Creamy, savoury yet sweet potato salad with a Japanese twist!
Ingredients( 2-3 Servings)
6 small potatoes
1 tbsp. shiro white miso
1 tbsp. single cream
1 tsp. komezu Japanese vinegar
1/4 tsp. shoyu Japanese soy sauce
a pinch of salt
a small bunch of chives
Method
Using kitchen scissors, chop the chives very finely and set aside.
Mix the white miso, single cream, vinegar, soy sauce and salt in a bowl.
Peel or scrub the potatoes then boil until cooked. Then cut potatoes into smaller chunks.
Add the cooked potatoes, whilst still warm, to the bowl together with the chopped chives.
Delicious with salad leaves, cucumber, tomatoes, sliced boiled eggs, poached salmon, prawns etc