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.
25m
PREP TIME
10m
COOK TIME
283
CALORIES
13
INGREDIENTS
Servings: 8
Ingredients
- 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® Ground Ginger
- 1/2 teaspoon salt
- 1/4 teaspoon McCormick® Ground Nutmeg
- 1 cup thinly sliced celery
- 1/2 cup chopped red onion
- 1/2 cup toasted chopped pecans
KEY PRODUCTS
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Serve immediately or refrigerate until ready to serve.
GET FLAVOR MAKER
Download the Flavor Maker app to discover recipes, plan meals, organize your spice pantry, earn points to redeem on shop.mccormick.com & more!