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Epicurious

Sweet Potato Salad with Spicy Peanut Dressing

This summery way to serve yams is great with hoisin-glazed ribs or pork chops. Experiment by swapping the spuds for rice to create another filling vegetarian meal, or serve the creamy dressing as a dip for chicken satay.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

1/4 cup rice vinegar
1/4 cup soy sauce
3 tablespoons mayonnaise
4 teaspoons minced peeled fresh ginger
4 teaspoons Asian sesame oil
4 garlic cloves, minced
1 tablespoon peanut butter
2 teaspoons chili-garlic sauce
1 1/2 teaspoons light brown sugar
2 pounds red-skinned sweet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 cups sugar snap peas, cut crosswise into 1/2-inch pieces
1 cup thinly sliced green onions
1/3 cup coarsely chopped dry-roasted peanuts

Preparation

  1. Step 1

    Whisk the vinegar, soy sauce, mayonnaise, ginger, sesame oil, garlic, peanut butter, chili-garlic sauce, and sugar in a medium bowl to blend.

    Step 2

    Add enough water to a large saucepan to reach a depth of 1/2 inch. Bring to a boil; add the sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.

    Step 3

    Mix the sweet potatoes, dressing, peas, and green onions in a large bowl. Season the salad with salt and pepper.

    Step 4

    Sprinkle the salad with peanuts and serve.

  2. DO AHEAD

    Step 5

    The DRESSING can be made 4 hours ahead. Cover and refrigerate.

The Epicurious Cookbook
TagsPotato SaladSaladAsianPeanut ButterSweet PotatoPotatoRoot VegetableVegetableSugar Snap PeaPeaBean and LegumePeanutNutSideDinnerLunchVegetarianQuickEasyWeeknight Meals30 Minutes or LessSimmerFallCookbooks
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