Finely slice <quantity>½<unit>bunch</unit></quantity> of coriander and transfer to a bowl

Finely slice <quantity>½<unit>bunch</unit></quantity> of parsley and transfer to the bowl

Finely slice <quantity>½<unit>bunch</unit></quantity> of scallion and transfer to the bowl

Peel <quantity>350<unit>g</unit></quantity> of arracacha root

Peel <quantity>1.5<unit>kg</unit></quantity> of potato

Cut the potatoes into <quantity>1<unit>cm</unit></quantity> cubes. Keep them in water to avoid browning

Add <quantity>2</quantity> bay leaves, salt and ground black pepper to taste, and <quantity>2<unit>sprigs</unit></quantity> of thyme

Cook the potatoes until they are soft, but still holding their shape

Cut the arracacha root into medium slices. Transfer to a small pot, cover with water, and season with salt to taste. Cook until they are soft enough to be mashed

Remove the herbs and drain the potatoes into a bowl

Rinse with fresh water to cool down

Drain the arracacha root and transfer to a large bowl

Mash it while still hot, using a fork

Add the cooked potatoes and <quantity>2<unit>tbsp</unit></quantity> of mayonnaise

Add salt and ground black pepper to taste

Add <quantity>1</quantity> grated garlic clove

Add <quantity>2<unit>tsp</unit></quantity> of white miso and stir until combined

Add the zest of <quantity>⅓</quantity> of a lemon, the sliced herb mix to taste, and the juice from <quantity>½</quantity> lime

Stir until well combined. Add more herbs if you wish

Add tabasco sauce to taste and adjust the salt. Refrigerate until cool. The potato salad is ready

Garnish it with the herbs, drizzle some extra virgin olive oil, and enjoy!