JAPANESE SWEET POTATO & TROPICAL DATE SALAD STACK

Sandi Sheppard

By
@SandiShep

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!


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Comments:

Serves:

6

Prep:

20 Min

Cook:

20 Min

Ingredients

JAPANESE SWEET POTATO SALAD:

4 c
cubed japanese sweet potato (peeled)
1
celery stalk, diced
1/2 c
rough chopped sweet red onion
1 Tbsp
rice vinegar
1 Tbsp
ginger flavored soy sauce
1/2 large
lime, juiced
1 tsp
sesame oil
2 tsp
sambal oelek
1 Tbsp
red miso
2 Tbsp
honey
1 tsp
yellow mustard
1/8 tsp
allspice, ground
1/4 tsp
garlic powder
1/2 c
whipped cream cheese
2 Tbsp
chipotle flavored mayo sandwich spread

TROPICAL DATE SALAD TOPPING:

1/2 c
diced fresh pineapple
1
carrot, grated
1/2 c
thinly sliced english cucumber
1/2
red bell pepper, diced
1 small
jalapeno pepper, diced
1/4 c
rough chopped sweet red onion
1/4 c
raw cashews, chopped
1/4 c
rough chopped cilantro
4 large
fresh dates, pitted and diced
1/2 large
lime, juiced
2 Tbsp
olive oil, extra virgin
1/2 tsp
kosher salt
1/8 tsp
ground white pepper

GARNISH:

3 large
eggs, hard boiled
1/2 tsp
paprika
1/4 c
rough chopped cilantro

Directions Step-By-Step

1
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.
2
In a medium bowl, add all of the Tropical Date Salad Topping ingredients and mix. Cover and chill.
3
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.
4
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.

About this Recipe