Asian Sweet Potato Salad. Potato salads are popular with any dish, especially in the summer to accompany barbecues. I’ve made this dish for several pot lucks and it’s been a big hit. It’s an Asian take on traditional potato salad.

Skill Level: Easy

Asian Sweet potato salad

• 1/4 cup rice vinegar (you can substitute any white vinegar, e.g., apple cider)
• 1/4 cup soy sauce
• 4 teaspoons minced peeled fresh ginger
• 4 teaspoons toasted sesame oil
• 4 garlic gloves, minced
• 2 heaping tablespoons peanut butter (creamy or crunchy)
• 2-4 teaspoons chili-garlic sauce (add more or less depending on how spicy you like it)
• 1-3 teaspoons brown sugar (add more or less depending on how sweet you like it)
• 2 lbs boiled red-skinned sweet potatoes, peeled, cut into ½ inch cubes (don’t over boil them, you want to have some body, you don’t want mashed sweet potatoes)
• 1 cup thinly sliced green onions
• 1 cup chopped cilantro
• 1 cup any crispy greens, julienne [(e.g., sugar snap peas, celery, green beans, bell peppers (red or green)]
• 1 tablespoon chopped chilies for added heat (e.g., bird’s eye, jalapeno, scotch bonnet etc.) Optional
• 1/3 cup coarsely chopped roasted peanuts

Whisk first 8 ingredients in medium bowl to blend. Taste it for seasoning. Note; you may want to start with less (e.g., chili garlic paste) and add more to suit your taste. At this point, you can add the optional chilies. Remember, you can always add, but you can’t take out.

Mix the remaining ingredients. Garnish with the chopped peanuts and serve.