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Two Potato Salad With Toasted Pecans

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sides dairy free vegan vegetarian fathers day lunch
Photo: McCormick


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Ingredients for 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® 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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