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.
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.