¼ cup rice vinegar
¼ 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
1½ teaspoons golden brown sugar
2 pounds red-skinned sweet potatoes (yams), peeled, cut into ½-inch cubes
1½ 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 large saucepan to cover sweet potatoes by about 1/2 inch. Remove sweet potatoes. Bring water to a boil, add sweet potatoes and cook until just tender, about 5 minutes. Drain, cool.
Mix sweet potatoes, dressing, sugar peas, and green onion in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate). Sprinkle salad with peanuts and serve.