Sweet and Golden Potato Salad

Serves 8-10

6 tbsp. Kowalski's Extra Virgin Olive Oil

3 tbsp. Kowalski's 100% Pure Maple Syrup

3 tbsp. Kowalski's 100% Pure Fresh Squeezed Orange Juice

3 tbsp. white wine vinegar

1 1/2 tbsp. fresh squeezed lemon juice

3/4 tsp. Kowalski's Ground Cinnamon

1/4 tsp. Kowalski's Ground Nutmeg

2 lbs. sweet potatoes

1 1/2 lbs. Yukon gold potatoes

2 tsp. kosher salt

1 cup diced celery

1 cup julienne-cut sweet red bell pepper

1/2 cup diced onion

2 tsp. kosher salt

1/2 tsp. Kowalski's Coarse Ground Black Pepper


In jar with lid, combine first 7 ingredients, shaking to combine; set dressing aside. Peel potatoes; cut each into quarters, lengthwise. Cut each quarter into 1/4" thick slices, crosswise. In large saucepan, add 2 tsp. salt to 2 qt. water; bring to a boil over high heat. Boil potato slices until crisp-tender (3-4 min.); drain. Plunge immediately into ice water; cool and drain. In large bowl, combine potatoes, celery, peppers, onion, salt and pepper. Drizzle dressing over potato mixture, tossing gently to coat.