Sweet Potato Salad

Make the dressing by combining the mayonnaise, sour cream, buttermilk, mustard, cumin, garlic powder and scallions in a small bowl.

Peel the sweet potatoes and cut into bite size pieces. It’s important to make the pieces as evenly sized as you reasonably can. Cook them in boiling, salted water for 5-7 minutes until fork tender. They won’t hold up to the salad if they’re overcooked so start checking them at 5 minutes. When they’re done, drain them well and return to the pot.

While the potatoes are still hot, dump the dressing over them and stir only once or twice and very gently. Allow the potatoes to sit and absorb the flavors of the dressing for about 20 minutes. Gently finish folding in the dressing and serve.