Salad 1 cup yukon gold potato, 3/4-inch peeled, cooked till tender 1 cup sweet potato, 3/4-inch, peeled, cooked till tender
Ingredients 3 tablespoons extra-virgin olive oil 1 3/4 pounds broccolini (2 to 3 bunches), cut into 2-inch pieces 3 cloves garlic, finely chopped Kosher salt and freshly ground pepper 6