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A unique twist on classic summer potato salad, this recipe offers a new way to enjoy some of our favorite holiday flavors - ginger, sweet potatoes, brown sugar and toasted pecans - any time of the year.
1 pound russet potatoes, peeled and cubed
1 pound sweet potatoes, peeled and cubed
1/2 cup oil
1/2 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 teaspoon McCormick® Ginger, Ground
1/2 teaspoon salt
1/4 teaspoon McCormick® Nutmeg, Ground
1 cup thinly sliced celery
1/2 cup chopped red onion
1/2 cup toasted chopped pecans
Bring potatoes to boil in lightly salted water in large saucepan. Cook 10 minutes or until potatoes are fork-tender (do not overcook). Drain well. Cool slightly.
Mix oil, lime peel and juice, vinegar, sugar, ginger, salt and nutmeg in large bowl until well blended. Add potatoes; toss to coat well. Gently stir in celery, onion and pecans.
Serve immediately or refrigerate until ready to serve.
(Amount per serving)