MAKES 6
Ingredients
- 1 Lb. yukon gold or red potatoes, similar sizes
- 2 Tablespoons miso (white or yellow)
- 2 teaspoons honey
- ¼ cup mayonnaise
- 2 teaspoons horseradish, fresh grated or prepared
- 4 teaspoons lemon juice
- 1 cup kimchi, roughly chopped
- 3 Tablespoons kimchi brine
- ½ cup red onion, small dice
- Chives or green onion to garnish
Steps
Wash the potatoes and bring them to a boil in a pot with 2 inches of water to cover. Simmer the potatoes until they are just tender through when pierced with a paring knife. Take care not to over-cook. Drain and cool the potatoes immediately in cold, running water.
In a medium bowl, mix the miso, honey, mayo, horseradish and lemon juice until well combined. Add the chopped kimchi, kimchi brine and onion and toss gently.
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