Miso Potato Salad


1 1/2 cups baby potatoes
1/2 cup of Ty Ling Bean Sprouts 
10 radishes, trimmed and thinly sliced
1 cucumber, cut in half lengthwise and cut into slices (not too thin to keep them crunchy)
1 small red onion, thinly sliced
4 tablespoons toasted pumpkin seeds
3 tablespoons each: chopped dill, parsley and basil leaves
sea salt + black pepper

Miso Dressing
3 tablespoons mayo
2 tablespoons yogurt
2 garlic cloves, minced
1 teaspoon mustard
2 teaspoons white miso
1 teaspoon lemon juice
sea salt + black pepper


1. Bring a large pot of salted water to a boil. Scrub and clean the potatoes, leaving skin on. Add potatoes and cook until ready for about 15 minutes.
2. Drain and run under cold water to stop them from continuing to cook. Cut into small pieces.
3. When potatoes are cooled combine them with Ty Ling Bean Sprouts radishes, cucumber, parsley, dill, basil, red onion and pumpkin seeds in a large bowl.
4. In a small bowl whisk all dressing ingredients until smooth. Pour the dressing over the salad and gently stir until completely coated. Season with salt and pepper to taste. 
5. Garnish with extra dill and parsley. Serve cold or at room temperature.