Sweet Potato Salad with Soy Ranch Dressing


3 large sweet potato

2 cups arugula

1 vidalia onion, chopped, small to medium chop

1 cup golden raisins


Dressing, makes: 1 1/4 cups

1/3 cup whole-milk Greek yogurt

¼ cup mayonnaise

1 Tbsp. soy sauce

1/3 cup buttermilk

3 Tbsp. finely chopped chives

1 Tbsp. finely chopped parsley

1 Tbsp. finely chopped dill

2 garlic cloves, minced

2 tsp. dijon mustard

1 pinch smoked paprika

1 pinch ground cayenne

1 Tbsp. rice vinegar

1 pinch kosher salt, or to taste


Dressing:the yogurt, mayo, and miso in a bowl. Stir with a fork until smooth. Add the buttermilk and stir again. Add the rest of the ingredients. Adjust to taste as needed: More vinegar for pucker and thinness. More mayo or yogurt for richness and thickness. More dijon and cayenne for kick. And on and on. Chill before serving.

Put the chopped onion in a small bowl … a 15-minute soak in a solution of baking soda and water tames the pungent taste of sliced or chopped raw onions.(1 tablespoon per cup of water). Drain onions and set aside.

Put the potatoes in a large pot of generously salted water. Bring to a boil over high heat.

Lower the heat so the water is barely simmering and cook for about 10 minutes, until you can pierce the potatoes with the tip of a sharp knife and it slips out easily. Drain the potatoes well and pour them into a large bowl.

Gently toss the warm potatoes with a little of the dressing. Add the golden raisins, arugula and onion and stir through.

Add salt and pepper to taste. Pour more dressing over the potato mixture and toss to combine. Serve warm, keep covered at room temperature for up to an hour, or serve cold.