Thai Sweet Potato Salad

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, sliced 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.

Note: 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.