Easy Vegan Potato Salad | Spring Recipe with Garlic, Miso & Kale
Course: Vegan Recipes, Vegetarian RecipesCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
30
minutesCooking time
15
minutescozy vegan spring potato salad made with tender baby potatoes, sautéed garlic, miso paste, and cavolo nero. Perfect for a light, nutritious lunch or side dish. This plant-based recipe is rich in flavor and easy to prepare.
Ingredients
500g baby potatoes, cooked
50g spring onion, chopped
250g cavolo nero (Tuscan kale), sliced
4 garlic cloves, peeled and halved
2 dried bird’s eye chillies
1 tbsp white miso paste
2 tsp light soy sauce
Rapeseed oil
Ground rock salt
Ground black pepper
1 radish, thinly sliced (for garnish)
Directions
- Cook the Potatoes: Bring a pot of water to a boil with a pinch of sea salt flakes. Add the baby potatoes and simmer with the lid on for about 20 minutes until tender. Drain and let them cool.
- Sauté the Aromatics: Heat a pan over medium heat with rapeseed oil. Add garlic and dried chillies. Once fragrant, add chopped spring onion and sauté until golden and crispy.
- Add the Cavolo Nero: Stir in the miso paste, cooking for a minute until fragrant. Add cavolo nero and cook until wilted and tender, adding a splash of water if needed. Turn off the heat and set aside.
- Combine: Halve the cooked potatoes and add them to the pan. Drizzle in the soy sauce and toss to coat. Season with black pepper.
- Serve: Plate the warm salad and garnish with sliced radish. Serve immediately.
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