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.