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Update your usual potato salad to use sweet potatoes instead. Serve at summer barbecues as well as winter potlucks.
2 pounds sweet potatoes, peeled and cubed
1/2 cup vegetable oil
Grated peel of 1 lime
2 tablespoons lime juice
2 tablespoons cider vinegar
1 tablespoon brown sugar
2 teaspoons McCormick Gourmet™ Southwest Seasoning
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1 cup thinly sliced celery
1/2 cup chopped cooked bacon
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
Bring sweet potatoes to boil in lightly salted water in large saucepan. Cook 8 to 10 minutes or until potatoes are fork-tender. (Do not overcook.) Drain well. Cool slightly.
Mix oil, lime peel and juice, vinegar, sugar, Seasoning and sea salt in large bowl until well blended. Add sweet potatoes; toss to coat well. Gently stir in celery, bacon, cilantro and onion.
Serve immediately or refrigerate until ready to serve.
(Amount per serving)