¼ cup rice vinegar
¼ cup soy sauce
3 tablespoons mayonnaise
4 teaspoons minced peeled fresh ginger
4 tablespoons toasted sesame oil (such as Asian)
4 garlic cloves, minced
1 tablespoon peanut butter
2 tablespoons chili-garlic sauce
1 ½ teaspoons golden brown sugar
2 pounds red-skinned sweet potatoes (yarns), peeled, cut into 1/2 –inch cubes
1 ½ cups sugar snap peas, cut crosswise into ½-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 a large saucepan to reach depth of ½ inch. Bring water to a boil. Add sweet potatoes and cook until just tender, about 5 minutes. Drain and cool potatoes. 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.