Miso Potato Salad

Boil until tender:
1 lb. fingerling potatoes, coarsely chopped.

In a separate pot, bring to a boil:
6 fresh eggs
Turn off heat and let rest 10 minutes.

Let potatoes and eggs cool a bit.

Remove egg shells, and chop eggs.

Add potatoes and eggs to large bowl.

Combine:

1/4 cup miso
2 tbsp honey
1 tbsp soy sauce

Pour through sieve (to remove soy chunks, if miso is chunky or gritty), onto potatoes and eggs. Stir until the cooked egg yolks have blended with the miso sauce to form a sort of dressing over the potatoes and cooked egg whites. Chill before serving.