Lemon-Garlic Potato Salad

Name: Lemon-Garlic Potato Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp Dijon mustard; 59 milliliters chopped fresh basil; 3 garlic cloves, minced; 59 milliliters fresh lemon juice; 2 teaspoons lemon zest; 118 milliliters chopped lightly salted, roasted pecans; 158 milliliters olive oil; 1 teaspoons freshly ground pepper; 1 teaspoon salt; 680 grams sweet potatoes; 680 grams Yukon gold potatoes

Lemon-Garlic Potato Salad is a gluten free, whole 30, and vegetarian side dish. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 21g of fat, and a total of 313 calories. This recipe serves 8. From preparation to the plate, this recipe takes around 25 minutes. Head to the store and pick up olive oil, yukon gold potatoes, pepper, and a few other things to make it today. It will be a hit at your The Fourth Of July event.

Instructions

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

Ingredients you will need

Potato

Water

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

Ingredients you will need

Olive Oil

Equipment you will use

Whisk

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.

Ingredients you will need

Sweet Potato