This potato salad is very rich and creamy. I don't like dry potato salad. This reminds me of a cool version of a country style mashed potatoes (chunks in it). With recipes for items like this, I think that it is important for you to use your taste buds to customize the flavors to your liking. As a chef I want my cooks to follow the recipe and adjust the seasoning. You may not be used to the flavors of miso and this is a simple introduction to it besides miso soup. E ai ka

This one take about a month (no it takes a month) to be ready for consumption. The flavor of the garlic mellows over time. You can use the garlic or the miso to add flavors to a dish. You can eat the garlic by itself. You can reuse the miso for another batch of garlic, I tend not to have any of it at the end. You use other miso, I like the red (aka) miso for this. E ai ka kou (let's eat)! Ingredients 25 each Garlic Cloves 3 ounces Red Miso (aka miso) 2 ounces M