Potato salad with miso and mustard

Everyone has their own potato salad recipe, right? And if you're loyal to yours, there's no need to convince you otherwise. But if you enjoy trying something new from time to time and appreciate a little change, here’s some fresh inspiration from chef Martin Baránek (@martinbaranek_chef). His take on potato salad is worth a try.

Ingredients:

• Little potatoes – 800 g
• Lemon zest – from 1 lemon
• Red onion – 2 pcs
• White wine – 100 ml
• Chicken broth – 300 ml
• Thyme – 1 sprig
• Dill – 4 sprigs
• Whole grain mustard – 1 tbsp
• Dijon mustard – 1 tbsp
• Olive oil – 3 tbsp
• Apple cider vinegar – 3 tbsp
• Lentil shiro miso – 2 tbsp

Method:

1. Boil the unpeeled potatoes in salted water until just tender, then slice into thick rounds.
2. Slice the red onion into rings.
3. Finely chop the dill.
4. Reduce the wine in a pot to half its volume.
5. Add the chicken broth, both mustards, thyme, lemon zest, vinegar, and olive oil. Simmer for 2 minutes.
6. Remove from heat and let infuse for 10 minutes.
7. Whisk in the miso and remove the thyme and lemon zest.
8. It's best to have the dressing ready in advance so you can pour it over the warm potatoes — they absorb the flavors much better.
9. Mix everything together with the red onion.
10. Add the chopped dill just before serving.

Enjoy!