 | | Directions | 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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Prep Time: 25 minutes
Cook Time: 10 minutes
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® 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 |
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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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