Two Potato Salad with Toasted Pecans Recipe

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.
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Servings:
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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® Ginger, Ground
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick® Nutmeg, Ground
  • 1 cup thinly sliced celery
  • 1/2 cup chopped red onion
  • 1/2 cup toasted chopped pecans
Directions
PREP
25 mins
COOK
10 mins
1. Bring potatoes to boil in lightly salted water in large saucepan. Cook potatoes 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 pecan.

3. Serve immediately or refrigerate until ready to serve.
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Nutrition (per serving)
Calories: 283 Calories
Fat: 19 Grams
Protein: 3 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 25 Grams
Sodium: 425 Milligrams
Fiber: 4 Grams

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