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
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
Ingredients 8 Servings
- 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
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.
NUTRITION INFORMATION
(per Serving)
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