Lemon-Garlic Potato Salad

• 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

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.

gold potatoes, sweet potatoes, olive oil, lemon zest, lemon juice, garlic, mustard, salt, freshly ground pepper, lightly salted, fresh basil

Taken from www.myrecipes.com/recipe/lemon-garlic-potato-salad (may not work)