Sweet Potato Salad with Spicy Peanut Dressing

I filed this epicurious recipe away ages ago, and just found it again. Maybe it was a mistake to try it with a cold? It just didn't seem that flavorful, and I don't think it was my adaptations--although I did substitute a bit of raw white onion, for green, and that was a mistake!

• 
  
• Ingredients:
• 1/4 cup vinegar
• 1/4 cup soy sauce
• 3 T. mayonnaise
• 4 t. minced fresh ginger
• 4 t. toasted sesame oil
• 4 garlic cloves, minced
• 1 T. peanut butter
• 2 t. chili-garlic sauce
• 1 1/2 t.golden brown sugar

• 2 pounds red-skinned sweet potatoes, peeled, cut into 1/2-inch cubes
• 1 red bell pepper, chopped

• 1 cup thinly sliced green onions
• 1/3 cup coarsely chopped dry-roasted peanuts
• 
  

Preparation:

1. Whisk first 9 ingredients in medium bowl to blend.

2. 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.

3. 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.

Don't be fooled by the appearance...it probaby looked as it should, it just lacked zing. I have to make it again, sans cold, before writing it off.