Grandma had lots of hot weather favorites, and this was one of them. Give this a try this week as we try to get through this heat wave.
1 lb russet potatoes, cubed
1 lb sweet potatoes, cubed
1/2 cup oil
1/2 tsp grated lime peel
2 Tbsp lime juice
2 Tbsp cider vinegar
1 Tbsp brown sugar
1 tsp ground ginger
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup toasted chopped pecans
Bring potatoes to a boil in salted water in large saucepan. cook potatoes 10 minutes or until they are fork-tender. (Do not overcook) Drain well. Cool slightly.
Combine oil, lime peel, lime juice, vinegar, sugar, ginger, salt and nutmeg in large bowl until well blended. Add potatoes; toss to coat well. Gently stir in celery, onions and pecans.
Refrigerate until ready to serve.
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