Categories: Potatoes, Salad

Ingredients

• 1 1/2 lbs yukon gold potatoes
• 1 1/2 lbs 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 cup fresh ground black pepper
• 1/2 cup chopped lightly dry roasted salted peanut
• 1/4 cup chopped fresh basil

Directions

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.

4. Arrange potatoes in rows in a shallow 2 quart baking dish, alternating Yukon gold and sweet potatoes.

5. Pour olive oil mixture over potatoes; sprinkle with pecans and basil.

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