This isn’t your average potato salad. It’s creamy, sweet, salty, and umami-packed thanks to miso, honey, and butter. It’s one of those side dishes that people try once and then ask about for years. You can serve it warm, room temp, or chilled—and it works every time.
🧡 Why I Love This Recipe
I first made this when I had leftover boiled potatoes and half a tub of miso sitting in the fridge. I didn’t want anything with mayo, and I definitely didn’t want anything bland. I melted butter, added honey and miso, tossed it with the warm potatoes… and it was love at first bite.
- Perfect balance of sweet, salty, and buttery
- No mayo, but still super creamy
- Works great warm or cold
- Crowd-pleaser for potlucks and BBQs
🍽 Servings + Time
Serves: 4 to 6
Total time: 30 minutes
⚖️ Exact Macros (Per Serving – based on 6 servings)
Calories: 245
Protein: 3g
Carbs: 32g
Fat: 12g
Fiber: 3g
Sugar: 6g
🧪 Why This Recipe Works (Quick Science)
Miso is a fermented soybean paste packed with glutamates, which gives food that savory, umami depth. When you melt it into butter and balance it with honey, it clings to the starchy potatoes like a silky glaze. The starch from the potatoes helps thicken the sauce naturally without needing cream or mayo.
📅 Meal Plan Ideas
- Serve warm with grilled chicken or tofu
- Add to a cold lunch plate with roasted veggies
- Spoon over greens for a warm salad
- Works great in a picnic spread next to sandwiches
⚠️ Common Mistakes
- Undercooked potatoes: Make sure they’re fork-tender.
- Adding miso to hot butter without whisking: It can clump. Mix it in slowly.
- Not salting your boiling water: The potatoes need seasoning inside too!
🍴 What to Serve With
- Grilled salmon or chicken thighs
- Crispy tofu
- Roasted carrots or green beans
- A crunchy cabbage slaw for contrast
❓ FAQ
Can I use white or red potatoes?
Yes, just don’t skip peeling if the skins are thick. Yukon golds hold their shape well.
Can I make this ahead?
Yes! It keeps for up to 4 days in the fridge. Reheat gently or enjoy cold.
Can I make it vegan?
Totally—just use plant-based butter and maple syrup instead of honey.
🛒 What You’ll Need
- 2 pounds Yukon gold potatoes, peeled and cut into chunks
- 3 tablespoons unsalted butter
- 1 tablespoon white miso paste
- 2 teaspoons honey
- 1 tablespoon rice vinegar
- Salt, to taste
- Chopped scallions or chives (for topping, optional)
🔪 How to Make Miso Honey Butter Potato Salad
Step 1: Boil the Potatoes
Place the peeled and chunked potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and let them steam dry for a minute in the colander.
Step 2: Make the Miso Honey Butter
In a small pan over low heat, melt the butter. Once melted, whisk in the miso paste, honey, and rice vinegar until smooth and creamy.
Step 3: Toss It All Together
Pour the warm miso honey butter over the hot potatoes in a large bowl. Toss gently until everything is evenly coated and creamy. Add salt to taste.
Step 4: Garnish and Serve
Top with chopped scallions or chives and serve warm, at room temp, or chilled.
🧊 Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Tastes great cold or reheated in the microwave. If it thickens too much, splash a bit of warm water to loosen it.
🥄 Wrap-Up
This miso honey butter potato salad is one of those recipes you’ll want to keep in your back pocket. It’s cozy, flavorful, and way more interesting than traditional versions. If you try it, leave a comment and tell me how it went—or ask me any questions. I’m here to help!