1/4 cup rice vinegar
1/4 cup soy sauce
3 tablespoons mayonnaise
4 teaspoons minced peeled fresh ginger
4 teaspoons toasted sesame oil (such as Asian)
4 garlic cloves, minced
1 tablespoon peanut butter
2 teaspoons chili-garlic sauce
1 1/2 teaspoons golden brown sugar
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes
1 1/2 cups sugar snap peas, cut crosswise into 1/2-inch pieces
1 cup thinly sliced green onions
1/3 cup coarsely chopped dry-roasted peanuts
Whisk first 9 ingredients in medium bowl to blend.
Add enough water to large saucepan to reach depth of 1/2 inch.
Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes.
Drain; cool.
Mix sweet potatoes, dressing, peas, and green onions in large bowl.
Season salad with salt and pepper.
(Can be made 4 hours ahead. Cover and refrigerate.)
Sprinkle salad with peanuts and serve.
Makes 6 to 8 servings.