Prep time: 5 Min
Red onion Russet potatoes Miso paste Mayonnaise Dairy free yogurt Tobiko Scallions Ground pepper
cook Time: 20 min
Ingredients
Place the sliced red onions in a bowl and cover with water. Let sit for at least 5 minutes to get rid of excess spiciness. Drain well.
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Peel the potatoes and cut into one inch cubes. Place in a large saucepan and cover with water. Cook the potatoes for 8-10 minutes or until soft but not mushy. Drain completely.
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Combine the miso, mayonnaise, and yogurt in a large bowl. Add in the cooked potato and onion. Mix well. Add in 2 tbsp of tobiko and mix again.
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Arrange on a bowl or plate, top with remaining tobiko, chopped scallions and ground pepper.
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Grab the full recipe from the link below!