Two Potato Salad with Toasted Pecans

Name: Two Potato Salad with Toasted Pecans
Prep time: 25 min
Cook time: 10 min
Yield: 8
Cuisine: American,
Ingredients: 1 pound russet potatoes peeled and cubed; 1 pound sweet potatoes peeled and cubed; 1/2 cup oil; 1/2 tsp grated lime peel; 2 tbsps lime juice; 2 tbsps cider vinegar; 1 tbsp brown sugar; 1 tsp McCormick® Ginger, Ground; 1/2 tsp salt; 1/4 tsp McCormick® Nutmeg, Ground; 1 cup thinly sliced celery; 1/2 cup chopped red onion; 1/2 cup toasted chopped 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.

25m

PREP TIME

10m

COOK TIME

283

CALORIES

13

INGREDIENTS

Servings: 8

Ingredients

Step1
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.