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Lemon-Garlic Potato Salad

Photo: Jennifer Davick; Styling: Missie Neville Crawford
Prep time 25 mins
Other time 50 mins
Yield Makes 8 servings
Choose small to medium-size potatoes of similar diameter for this colorful recipe.

Ingredients

  • 1 1/2 pounds Yukon gold potatoes
  • 1 1/2 pounds sweet potatoes
  • 2/3 cup olive oil
  • 2 teaspoons lemon zest
  • 1/4 cup fresh lemon juice
  • 3 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
  • 1/2 cup chopped lightly salted, roasted pecans
  • 1/4 cup chopped fresh basil

How to Make It

  1. Cook potatoes in boiling water to cover 30 minutes or until tender; drain and cool 20 minutes.

  2. Meanwhile, whisk together olive oil and next 6 ingredients; let stand 30 minutes.

  3. Peel potatoes, and cut into 1/4-inch-thick slices. Arrange potatoes in rows in a shallow 2-qt. baking dish, alternating Yukon gold and sweet potatoes. Pour olive oil mixture over potatoes; sprinkle with pecans and basil.