Two Potato Salad with Toasted Pecans

Ingredients

1 pound russet potatoes, peeled and cubed
1 pound sweet potatoes, peeled and cubed
1/2 cup vegetable oil
1/2 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 teaspoon Ground Ginger
1/2 teaspoon salt
1/4 teaspoon Ground Nutmeg
1 cup thinly sliced celery
1/2 cup toasted chopped pecans
1/2 cup chopped red onion

Directions

1. Cook potatoes 8 to 10 minutes in salted boiling water just until tender (Do not overcook.). Drain well.

2. Meanwhile, mix oil, lime peel and juice, vinegar, sugar, ginger, salt and nutmeg in large bowl until well blended. Add cooked potatoes; toss to coat well. Gently stir in celery, pecans and onion.

3. Serve immediately or refrigerate until ready to serve.