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.