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Tomato & Potato Salad + Tangy Miso Rosemary Dressing

Purple heirloom potatoes mixed with a tangy miso rosemary dressing and served with sliced tomatoes and scallions. 


This recipe gives a fusion twist to a classic potato salad and gives you a delicious dairy-free dish with benefits; the miso adds a great umami flavour and beneficial probiotics, as miso is a fermented food. Rosemary is a tonic for the nervous system and supports cognitive health.


  • Serves4 - 6
  • Cooks in 10 -15 min for potatoes
  • Prep time 15 mins
  • Gut Brain Health
  • Probiotic + Prebiotic
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Oil Free

    Recipes are oil-free and have no added oils as ingredients or for cooking with. An oil-free diet can be beneficial for some cardiovascular diseases.


adds to shopping list


  • 1.5lb | 680g potatoes - purple
  • 2 -3 heirloom tomatoes
  • 2 scallions - finely sliced
  • ½ tsp sea salt | dulse
  • 4 cups arugula | salad greens

Miso Rosemary Dressing

  • 1 garlic clove - crushed
  • 1 tsp rosemary - chopped
  • 1 tbsp herbs* - fine chop
  • 1 ½ tbsp sweet miso paste
  • 1 tbsp dijon mustard
  • 1 tbsp tomato paste
  • ½ tsp sea salt | dulse
  • juice of 1 lemon
  • 2 tsp apple cider | sherry vinegar



Tomato & Potato Salad + Tangy Miso Rosemary Dressing


COOK potatoes. Cut into evenly sized quarters, cubes and add to a saucepan, cover generously with cold water (helps skins from peeling), and boil; low simmer 10+ mins until fork tender. Drain & cool while you prepare the dressing.


MIX gently cooked potatoes in a bowl with ¼ cup of dressing. The dressing should generously coat potatoes; add more if needed.


SPREAD dressed potatoes on a platter. Dice tomatoes the same size pieces as potatoes and arrange them on the platter. 


ADD any other veg or herbs you are using. Scatter sliced scallions and salt | dulse.


SERVE with dressing on the side. 




FINELY chop garlic, rosemary and herbs.

ADD all the ingredients into a jar or bowl

SHAKE blend, whisk or stir all ingredients together to form a creamy sauce. I usually do this in a glass jar.


with Nasturtium Salad
with Corn, Summer Squash & Tomato Salad < swap tomatoes for cucumber.
with Microgreens & Radish Salad
with Balsamic Roasted Peppers

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

COOK POTATOES – in advance, store in a glass container covered in the fridge.


SWAP POTATOES for squash, pumpkin, sweet potato, cauliflower, zucchini, patty pan squash, broccoli.


SWAP MISO for tahini or sour cream; use dairy or dairy-free.  Make our cashew sour cream recipe.


ADD sliced radishes, red onion, cucumber, celery, beans, peas, corn, summer squash.


ADD HERBS like basil, chervil, parsley, celery leaves, sorrel, chives, garlic chives.


THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider.
Please remember to read food ingredient labels.

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