Springtime brings one of my favorite farmers market treats: tiny new potatoes. Their fresh flavor is delightful in a simple potato salad, like this one, which trades in mayo-laden dressings for a lighter sauce of tangy yogurt mixed with savory miso.
I'm always looking for ways to use another spoon or two of miso; after all, we can't eat miso soup every day. (Well, I probably could, but it still wouldn't use up that miso very quickly.) So I like to sneak it into salad dressings for an extra bite of umami and savory sweetness.
from Recipe | The Kitchn http://ift.tt/1bqzIR1
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