New Potato Salad with Millet, Sugar Snaps, and Sauerkraut
for the miso vinaigrette
  • 2 tablespoons white/mild miso paste
  • 2 tablespoons rice vinegar
  • 2 tablespoons freshly squeezed lime or lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon tamari
  • 1 teaspoon sriracha or hot sauce of choice
  • 1 garlic clove - minced
  • ΒΌ cup olive oil
for the new potato salad
  • 1½ lb new potatoes or any small potatoes
  • 2 cups cooked millet (from above)
  • 1 tablespoon neutral coconut oil or olive oil
  • 1 large red onion - sliced
  • sea salt
  • 4 cups spinach
  • 1½ cups fresh or frozen and thawed peas
  • 2 large handfuls sugar snaps and/or snow peas - strings removed, sliced lengthwise
  • 1 cup sauerkraut
  • 2 medium dill pickles - sliced (optional)
  • 1 cup chopped fresh herbs - dill, parsley, cilantro
  • freshly ground black pepper
  • 1 bunch radishes - sliced (Optional. I usually slice radishes and add them to salads right before serving, as they can turn bitter if left to sit in a salad.)
to make the miso vinaigrette
  1. Add the the miso paste to a small bowl. Add 1 tablespoon of the brown rice vinegar and mix together until smooth. Add the rest of the brown rice vinegar, lime/lemon juice, mustard, sesame oil, tamari, sriracha, and garlic, stir to combine. Continue stirring and slowly pour in the olive oil to emulsify into the vinaigrette.
to make the new potato salad
  1. Boil the potatoes until soft throughout, for about 10-15 minutes. Drain, let cool and cut into halves or quarters for bigger potatoes. Combine the potatoes with the millet in a large bowl.
  2. In the meantime, warm the oil in a medium frying pan over medium heat, add the onion and salt and cook for 10 minutes, until soft and translucent. Reduce the heat to medium-low and cook for another 20 or so minutes, until caramelized. Add the spinach and stir until wilted. Add the peas, stir them in and remove from heat. Let cool a bit and transfer the mixture to the bowl with the potatoes and millet.
  3. Add the sugar snaps, sauerkraut, pickles, if using, herbs, black pepper, and miso vinaigrette to the bowl, toss to coat. Keep refrigerated, let sit at room temperature for 10-20 minutes before eating if possible. Add sliced radishes right before serving, if using.
Recipe by Golubka Kitchen at