Two Potato Salad with Toasted Pecans

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 ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup thinly sliced celery
1/2 cup chopped red onion
1/2 cup toasted chopped pecans

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.