adapted from A Common Table
Potatoes
2 lbs red potatoes, cut into ¾in cubes
1 tbs salt
2 tbs rice vinegar
Dressing
⅓ cup mayo
¼ cup greek yogurt
2-3 tbs white miso, at room temp
1 tsp sesame oil
1-2 tsp honey
¼ tsp salt, or more to taste
¼ tsp black pepper, or more to taste
To Assemble
4 large hard-boiled eggs
⅓ cup finely sliced scallions
⅓ cup coarsely chopped cilantro (optional)
Place the potatoes and salt in a pot with enough cold water to cover them by one inch. bring to a boil and reduce the heat to medium. Simmer until a fork slides through the potatoes without resistance, 7-8min.
Drain the potatoes and transfer them to a large bowl. Add the vinegar and toss gently with a spatula to combine. Let stand until the potatoes are cool, about 30min.
Meanwhile, in a small bowl, whisk together the mayo, yogurt, miso paste, sesame oil, honey, salt, and pepper until smooth. Using a spatula, gently fold the eggs into the potatoes, then fold in about two thirds of the dressing. If it is too dry for your taste, add the remaining dressing until it reaches your desired consistency. Cover and refrigerate until chilled, about one hour. Serve cold with scallions and cilantro on top.