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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Rating:
★★★★★ 2 votes
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

Step-By-Step

1Place 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.

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

3Place 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.

4To 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