Lemon-Miso Potato and Green Bean Salad

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You can substitute the miso in this recipe for a soy-free version like this one from Great Eastern Sun.


  • 1/4 cup diced yellow onion
  • 2 tablespoons white miso
  • 2 tablespoon fresh-squeezed lemon juice
  • 2 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1.5 cups pre-cooked green beans, cut into 1-inch pieces
  • 4 cups coarsely chopped pre-cooked potatoes


  1. In a small bowl whisk together the onion, miso, lemon juice, olive oil, sea salt and freshly ground black pepper. Set aside while you prepare your potatoes and green beans. The longer the onions sit in the dressing, the more tame their “bite” will be.
  2. Steam the green beans in a pan with water or in a pot with a steaming basket.
  3. Prepare the potatoes by boiling or baking them. If boiling, cut the potatoes into pieces first – they will cook much faster. Submerge in a pot of cold water, bring to a boil and continue to boil for about 20 minutes, until fork-tender. If baking, poke the potatoes with a fork and wrap in foil. Bake at 350 for about 1 hour. Once cooked, cool and cut into pieces.
  4. In a large bowl, toss the potatoes and green beans with the lemon-miso dressing.