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Combine the potato chunks, diced eggs and half of the chopped scallions in a suitably sized bowl.
Combine the mayonnaise / salad cream, yoghurt, sweet chilli sauce, hoisin paste, garlic, ginger, salt, pepper and 5-Spice powder in a bowl. Mix thoroughly.
Slowly and carefully work the mayonnaise / salad cream mixture into the potatoes and eggs. Use a wooden spoon to prevent the potato chunks and egg from becoming excessively crushed.
Taste and adjust the seasoning with extra salt and pepper if required.
Transfer the salad to a sealable container or salad bowl and sprinkle the rest of the chopped scallions over.
Cover the salad and refrigerate for at least 6 hours to allow the flavours to mature.