Recipe(tried): Sweet Potato Salad; Greek Dressing

I always bring this potato salad to parties, just so people don't have to look at the same old stuff on the table. It really is great and very simple. I always use mustard with relish already in it, instead of the dill relish (maybe called Texas sauce).

Greek diners are on every corner here in Buffalo and the dressing is always so good. This Greek dressing can be reduced easily and is a great marinade too.

Sweet Potato Salad

3 pounds red potatoes
2 1/2 pounds sweet potatoes
1/4 cup white wine vinegar
1/4 cup olive oil
1 clove garlic, minced
1/4 cup dill pickle relish
1/2 cup chopped red onion
1/3 cup mayonnaise
1 pinch ground black pepper
1/3 cup sour cream
1/2 cup chopped parsley

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.

In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.

Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.

Greek Dressing

1 1/2 quarts olive oil
1/3 cup garlic powder
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup pepper
1/4 cup salt
1/4 cup onion powder
1/4 cup Dijon-style mustard
2 quarts red wine vinegar

In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.