Mushroom-Potato Salad With Miso Mayo

• 1 tablespoon white miso
• 1 tablespoon water
• 1/2 cup plain low-fat yogurt (not Greek-style)
• 1 1/2 pounds small new potatoes
• 1 large red onion, halved and divided
• 2 tablespoons olive oil, divided
• 5 ounces exotic mushroom blend
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Combine miso and 1 tablespoon water in a bowl, stirring with a fork until miso dissolves. Add yogurt, stirring until smooth. Cover and refrigerate until ready to use.
2. Cut potatoes in half (or quarters if potatoes are larger). Place in a Dutch oven with water to cover; bring to a boil over high heat. Reduce heat to medium; cook 15 minutes or until tender (but not falling apart). Drain; rinse with cold water. Place in a bowl.
3. Finely dice half of onion; thinly slice other half. Heat a large skillet over medium-high. Add 1 tablespoon oil to pan; swirl to coat. Add diced onion; cook 4 minutes or until softened. Slice any larger mushrooms. Add mushrooms to pan; cook 3 minutes or until tender, stirring constantly.
4. Add onion mixture to potatoes. Add miso mixture, salt, and pepper; toss.
5. Heat skillet over medium-high. Add remaining 1 tablespoon oil; swirl to coat. Add sliced onion; cook 4 minutes or until softened, stirring occasionally. Top potato salad with sauteed onion.

white miso, water, yogurt, potatoes, red onion, olive oil, mushroom blend, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/mushroom-potato-salad-miso-mayo (may not work)