Title: Miso Potato Salad
Categories: Main dish, Digest, Fatfree
Yield: 4 Servings

1 tb Sweet white miso
1 1/2 ts Red miso
1/2 ts Honey
1 tb Sake
1 ts Minced ginger
1/4 c Water
3/4 To 1 lb baby potatoes,
-quartered
2 tb Water

Mix first 6 ingredients together well. Set aside. Heat pot and add
quartered potatoes and 2 T water. Sautee for 5 minutes or until potatoes
begin to cook partway. Add miso mixture and simmer, covered, for 10
minutes or until potatoes are fully cooked. Serve hot or cold. Adapted
from Shurtleff and Aoyagi's _The Book of Miso_

~- Michelle Dick artemis@rahul.net

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip