Lemon-Garlic Potato Salad |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Southern Living; choose small to medium-size potatoes of similar diameter. 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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