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Two Potato Salad with Toasted Pecans
salads sides

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.
  • 25m

    prep time

  • 10m

    Cook Time

  • 283

    Calories

  • 13

    Ingredients

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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

  • 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 (per Serving)

Reviews

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