Potato salad gets an upgrade with a new secret ingredient: miso!
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.