My love of Asian flavors inspired me to create a whole new twist on potato salad. I chose Japanese sweet potatoes to mix with red miso, ginger-soy, sambal and combined with whipped cream cheese. Then, I mixed carrot, cucumber, peppers, cashew, pineapple and dates together and dressed lightly for a sweet and spicy topping to compliment the savory potato base and topped with hard boiled egg. Cilantro garnishes the dish, and this beauty is delicious as well as beautiful! I hope you'll try it and enjoy it as much as we do!
Place cubed potato into a large saucepan and cover with cold water, add 1 teaspoon kosher salt, and bring to a boil. Reduce heat and cook until cubes are tender, about 8 minutes. Drain and cool for 10 minutes, then partially mash. Mix remaining Japanese Sweet Potato Salad ingredients together in a medium bowl, add the potatoes and mix well. Cover and chill for 1 hour minimum.
In a medium bowl, add all of the Tropical Date Salad Topping ingredients and mix. Cover and chill.
Place eggs in a small saucepan, and cover with water. Cover, bring water to a boil, turn off heat and let sit for 10 minutes. Drain and place eggs into ice water and peel when cooled.
To serve, first drain the salad topping. Divide potato salad onto 6 equal portions on serving plates and form into a flat-topped disk on the plates, then place a mound of Tropical Date Salad Topping on each. Cut each egg in half lengthwise and place a half, yolk side up, on top of each stack. Sprinkle eggs with equal portions of the paprika, garnish with cilantro and serve.