Gluten-free, meatless, vegan option.
- 2 lbs. sweet potatoes, peeled, cut into 1/2″ cubes
- 1 C mayonnaise (or vegan mayonnaise)
- 2 T lime juice (plus one lime for garnish, optional)
- 2 t roasted red chili paste (see notes below)
- 1 t Tamari (or soy sauce; plus more as needed for seasoning)
- 1 T grated ginger (substitute 1 T minced if you don’t have a grater or microplane)
- 1 T minced garlic
- 1/4 t crushed red pepper flakes
- 2 T hot mustard
- 1/2 C frozen, shelled edamame, thawed
- 2 scallions, white and light green parts, thinly sliced (slice and reserve darker green tops for garnish, if desired)
- 3 T chopped cilantro (plus more for garnish)
- 2 to 4 hard boiled eggs, coarsely chopped
- Roasted peanuts, chopped (optional garnish)
- If time permits, make the dressing up to a day in advance so the flavors have time to blend and deepen. To do so, stir together the mayonnaise, lime juice, chili paste, tamari, ginger, garlic, red pepper flakes, and hot mustard. Taste and add tamari a little at a time if more salt is needed. Cover and refrigerate until ready to assemble the salad.
- Bring a large pot of salted water to a boil. Add the potato cubes, return to a low boil, and cook until tender. Check the potatoes after 5 minutes–they should be done or nearly done, piercing easily all the way through with a fork or paring knife. Drain the potatoes, rinse with cool water to stop further cooking, then set the strainer in the refrigerator to cool them quickly.
- To assemble the salad, gently stir together the cooked, cooled potato pieces, edamame, slice scallions, chopped cilantro, hard boiled eggs, and dressing. Try not to smash any of the potato pieces. Garnish with any combination of peanuts, scallion tops, cilantro leaves, and lime slices.
Roasted red chili paste lends a warm, not so much spicy, flavor to the dressing. It rounds out the full effect of the dressing, so try to find it! Thai Kitchen brand, which I used, can be found in many mainstream grocery stores. If you experiment with any substitutes, let me know!
Edamame: To thaw quickly, heat in a microwave safe dish at 50% power in 30 second intervals, stirring after each interval. Stop microwaving when edamame is between cold and lukewarm.
- Category: Side Dish
- Cuisine: Fusion