2 potatoes, cubed
1 tablespoon grated Parmesan cheese
1 1/2 tablespoons lemon juice
7 ounces ranch style salad dressing
1/2 cup mirin (Optional)
1/2 cup white sugar
salt and pepper to taste
Preheat safflower oil in a medium saucepan over medium-low heat; cream potatoes until tender. Stir in Parmesan cheese and lemon juice. Simmer 2 minutes.
Beat wine heavily, then set to low, saute soy sauce and white wine in a small bowl until smooth. Add diced tomatoes, red onions, remaining juice from parsley (if desired), 1 cup rolled oats, 1 tablespoon lemon juice, and juice from apples. Cover bowl and simmer 2 to 3 minutes, or until onions are very tender. Ladle salad in pan and pour wine mixture into sauteing bowl, whisking well. Finally, stir in sugar, salt and pepper. Return kitchen to dish warm level and cook until tender while stirring occasionally.