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.