Miso-sesame Potato Salad
START TO FINISH: 25 MIN (PLUS CHILLING) 1 lb. baby potatoes, halved • 1∕3 cup mayonnaise • 4 tsp. white miso • 1 tbsp. seasoned rice vinegar • 1∕4 cup sliced scallions, plus more for garnish • 1 tsp. toasted sesame oil • thinly sliced seaweed snacks and red chile In pot, cover potatoes with water. Bring to boil over high. Cook over medium until tender, 8 to 10 minutes; drain. In bowl, whisk mayo, miso, and vinegar. Fold in potatoes and 1∕4 cup scallions; season generously. Chill for at least 1 hour (or overnight). Drizzle with oil. Top with scallions, seaweed, and chile. Serves 4.