Sweet Potato Salad with Fresh Ginger

2 cups medium diced sweet potatoes, Okinawan preferred (or a mixture of orange and purple)
1/2 cup raisins, golden preferred
1/3 cup finely diced celery
2/3 cup finely diced red onion
2 tsp. freshly grated ginger
1/2 cup mayonnaise (or 1/4 cup mayo and 1/4 cup Greek yogurt)
1 T. finely chopped parsley
Source: Courtesy of Cafe Tu Tu Tango via Food Network

Cook potatoes until they are fork tender in boiling water. Drain the potatoes and cool them completely. Soak the raisins in hot water for 15 minutes, then IMG_3454drain. Combine all ingredients and mix them thoroughly but gently. Chill for 24 hours before serving. (Yes, really 24 hours if you can manage it. The time allows for the ginger and onions to completely mellow.)

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