Sweet Potato Salad

Makes 12 Servings


• 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

DIRECTIONS
Boil until tender but still firm, about 15 minutes.

Drain, cool and slice. Combine the vinegar, olive oil, garlic, dill pickle relish and onion in a large bowl. Add sliced potatoes and mix to coat.

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

Broiled Stuffed Tomatoes

6 medium tomatoes, washed
salt and pepper
1 can (6 1/2 - 7 ounces) tuna, drained and flaked
1/2 cup diced celery
2 teaspoons sweet pickle relish
1/2 cup mayonnaise

Cut a slice from the end of each tomato; scoop out center and pulp of tomatoes. Season tomatoes with salt and pepper; turn upside-down to drain.

Combine tuna, celery, relish, mayonnaise; season to taste with salt and pepper. Fill tomato cups with tuna mixture. Arrange stuffed tomatoes in a baking dish. Place under broiler, about 4 to 5 inches from heat source, for 5 minutes. Top each tomato with a little more mayonnaise; broil for 4 to 5 minutes longer, until mayonnaise is browned.