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japanese sweet potato & tropical date salad stack

(2 ratings)
SandiShep avatar
Recipe by
Sandi Sheppard
@SandiShep
Norman, OK

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!

(2 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 20 Min

Ingredients For japanese sweet potato & tropical date salad stack

  • 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 lg
    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 sm
    jalapeno pepper, diced
  • 1/4 c
    rough chopped sweet red onion
  • 1/4 c
    raw cashews, chopped
  • 1/4 c
    rough chopped cilantro
  • 4 lg
    fresh dates, pitted and diced
  • 1/2 lg
    lime, juiced
  • 2 Tbsp
    olive oil, extra virgin
  • 1/2 tsp
    kosher salt
  • 1/8 tsp
    ground white pepper
  • GARNISH:
  • 3 lg
    eggs, hard boiled
  • 1/2 tsp
    paprika
  • 1/4 c
    rough chopped cilantro

How To Make japanese sweet potato & tropical date salad stack

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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