dilly bean potato salad with garlic miso aioli

This is the best potato salad I've had.  There was recently a dilly bean potato salad recipe in Bon Appetit magazine. However, mayonnaise is pretty gross and I can't bring myself to make it. So I used our recipe for miso mayo (vegan) instead, but used olive oil, lemon juice, and lots of garlic; and then I called it aioli to make it sound fancy.

Even though I think of potato salad as a summer picnic food, our canned dilly beans and local potatoes make this a hearty wintertime treat!

(makes 6-8 servings)

Ingredients:
3 lbs potatoes
1 c. dilly beans 
1 T. brown mustard seeds
few dashes paprika
salt and pepper to taste

Garlic Miso Aioli:
1 c. olive oil
10 T. white/yellow miso
2 T. lemon juice
2-5 cloves garlic
2 t. soy sauce

Boil the potatoes and let them cool to room temperature or colder. Make the aioli by adding all ingredients and mixing with a whisk, fork, food processor, or immersion blender. Add aioli to potatoes until salad is desired consistency. Then mix in cut dilly beans and mustard seeds and add paprika, salt, and pepper.

coleslaw

We got kohlrabi and carrots in our CSA. I couldn't resist slicing them up thin and making coleslaw. For the dressing, I used a recipe that Eric developed last summer. It's really good. While I was at it, I threw balsamic vinegar tofu, apricots, and garlic bread on the grill. We had ourselves a delicous summer feast!


Coleslaw Dressing Ingredients:
1 T. yogurt
1 T. miso mayo
1 T. peanut oil
1 T. agave nectar
1 t. garlic powder or fresh clove
1 T. toasted sesame seeds

Mix together the ingredients for the coleslaw dressing. Slice or shred veggies like carrots, kohlrabi, cabbage, etc and toss them in the dressing. Let things sit in the fridge until ready to serve.

miso mayo

We are big fans of Miso Mayo, a vegan mayonnaise alternative which, in my opinion, tastes a lot better than nayonaise or vegenaise or even real mayonnaise. It doesn't really taste like mayonnaise at all, but it is great for dipping steak fries and on sandwiches. And miso is like, really good for you, or something. But, it is a little pricey, so I wanted to try reverse-engineering the recipe so I could make it from scratch. It turned out to be really easy and tastes pretty true to the store-bought version.

Ingredients:
8 T. canola oil
5 T. white/yellow miso
2 T. apple cider vinegar
1 t. onion powder
1 t. soy sauce

Mix all ingredients and it's done!