Lemon-Garlic Potato Salad

Here is a pleasant change from the traditional potato salad.  A real crowd pleaser. 

1 1/2 lb. Yukon gold potatoes

1 1/2 lb. sweet potatoes

2/3 cup olive oil

2 teaspoons lemon zest

1/4 cup fresh lemon juice

3 cloves garlic, minced

1 tablespoon Dijon mustard

1 teaspoon salt

3/4 teaspoon ground pepper

1/2 cup chopped pecans

1/4 cup chopped fresh basil

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

Whisk together olive oil and next 6 ingredients; let stand 30 minutes.

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.

Breakfast Tacos

There was a time if you told me I would get excited about breakfast tacos - or anything Mexican, for that matter - I would tell you "buzz off!"

My dislike for Mexican food stems from one or two times having Mexican from a fast food joint!  Over time, I went with friends to decent Mexican restaurants.  Hey, this stuff is good!

My breakfasts range from everything such as oatmeal, eggs,bacon, muffins/briscuits, avocado toast, to pancakes/french toast. . . in other words, I like variety!  Enter breakfast tacos!  I found a recipe I really like.

Here it is!

two eggs with milk:  scramble

1/2 cup chopped tomato

1/2 cup chopped cucumber

1 cup chopped lettuce

2 cooked tortillas

Spicy yogurt sauce:

1 cup yogurt

1 tablespoon lime juice

3 tablespoons hot sauce

2 tablespoons finely chopped fresh cilantro

You can adjust the amount of ingredients to suit your needs.  This is what I use for two tacos for myself.

This is REALLY good!