Sweet potatoes, with their creamy texture and appealingly vivid color, are transformed into a dynamic tasting potato salad that offers a great twist on the traditional.
This uniquely vibrant and delicious Asian Sweet Potato Salad is dressed in a bright and savory peanut dressing. It will stand out from the crowd at your next backyard BBQ or potluck.
This recipe comes from Paula Shoyer‘s latest cookbook The Healthy Jewish Kitchen: Fresh, Contemporary Recipes for Every Occasion. Paula is a French-trained chef, worldwide cooking teacher, and mother of four. In her latest cookbook Paula takes traditional Jewish as well as other internationally-inspired recipes and lightens them up while preserving the integrity of their taste.
I recently met Paula at a media luncheon at Melissa’s Produce. We sampled several recipes from The Healthy Jewish Kitchen.
This unique and tasty vegetarian recipe mimics the classic spaghetti and meatballs.
The chocolate crust makes a gorgeous contrast to the light colored fruit. This is another show-stopper recipe from The Healthy Jewish Kitchen.
Today’s Recipe: Asian Potato Salad
This delightful recipe comes together quickly and easily.
Peel and cube the sweet potatoes, cook and let cool.
Whisk together the dressing and pour over cooled potatoes.
Top with scallions and black sesame seeds.
I served the Asian Sweet Potato Salad with Paula’s Japanese Lamb Chops and a corn salad.
Serve Asian Sweet Potato Salad at room temperature.
Asian Sweet Potato Salad
- 2 pounds (1 kg) sweet potatoes, peeled and cut into 3-inch (7.5-cm) chunks
- 1/4 cup (60g) natural, smooth peanut butter
- 1/4 cup (60ml) boiling water
- 1 tablespoon Tamari soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon honey
- 1/4 teaspoon rice vinegar
- 2 tablespoons chopped cilantro
- 2 pinches cayenne pepper
- 2 scallions ends trimmed, sliced
- Black sesame seeds optional
- 2 tablespoons chopped roasted peanuts
In a medium saucepan, bring 8 cups (2L) water to a boil over medium heat. Add the sweet potato chunks and cook until barely fork-tender, about 15 minutes. Be careful not to overcook. Drain and let cool completely.
Meanwhile, prepare the dressing. Measure the peanut butter in a 2-cup (500-ml) glass measuring cup. Add the boiling water, and stir or whisk to dissolve the peanut butter in the water. Add the tamari, sesame oil, honey, rice vinegar, cilantro, and cayenne pepper. Whisk well.
When the sweet potatoes are cool, cut them into 1-inch (2.5-cm) cubes and place them in a medium serving bowl. Add the dressing and mix gently. Sprinkle the scallions and sesame seeds or chopped peanuts on top, if you like, and serve.
PREP TIME: 10 minutes
COOK TIME: 15 minutes
ADVANCE PREP: May be made 2 days in advance
I have also made Paula’s Fish Tacos with Cilantro Lime Rice & Mango Coleslaw as well as her Dry Rubbed Salmon. Both recipes were family favorites at my house.
In conclusion, I like Paula’s healthy spin on her family heritage recipes. I don’t know a lot about Jewish food, but I do appreciate great tasting recipes.
…and then, she paused for thought.
This looks droolworthy! The dressing seems really tasty and would be wonderful for some cold noodles too. Those lamb chops are perfectly seared…so juicy and tender.
Thanks Angie. I love your idea of using it on cold noodles.
wow! This is really unique. The dressing is intriguing. And the meal is spectacular.
Thanks Chef Mimi! It was a delicious meal, and one that I will be making again.
I can’t begin to tell you how GOOD this looks and sounds! Don’t know why I’ve never thought to combine Asian flavors with sweet potatoes… duh!! Gorgeous photography as always – adding this to my must make list!!!
Thank you! I would have never thought of it either to be honest with you. I believe that is why I was attracted to this recipe and it is a keeper.
Absolutely love the twist you made with sweet potatoes ! Pinning 🙂
It is a unique twist for sure. All of the recipes I have made so far from The Healthy Jewish Kitchen have been really good.
Beautiful photos for a deliciously unusual take on potato salad ~ can’t wait to give this a try!
Thank you, hope you enjoy it as much as I do.
Another beautiful recipe and gorgeous photo! Those Asian flavors must be so incredibly tasty with sweet potato. I’m in!
Nanette La Salle
Agreed, beautiful and yummy!
Wow… I love food and this recipe is totally lit dear. I will try my hands on it asap. I always love meeting new foodies from around the world! Thanks for sharing this amazing recipe with all of us. Much Love and Regards.
Thanks for stopping by and I hope you enjoy this recipe as much as I do.
You don’t see sweet potatoes served cool everyday. This sounds great. GREG
So true! Thanks Greg!
Jeff the Chef
What an interesting way to make a potato salad!
Thanks Jeff, it is a wonderful dish, hope you try it.