Two Potato Salad with Toasted Pecans

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.

Serves: Makes 8 servings.
25 mins Prep time 10 mins Cook time
25 mins Prep time
10 mins Cook time
  • 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.

Nutrition information

(Amount per serving)

  • 283Calories: 283Cholesterol: 0mg
  • Sodium: 425mgProtein: 3g
  • Total Fat: 19gFiber: 4g
  • Carbohydrate: 25g