Mexican Potato Salad Recipe
Ingredients
| Sodium chicken broth | 1/4 Cup (16 tbs) | |
| White wine vinegar | 2 Tablespoon | |
| 2 tablespoons pickled jalapeno pepper juice | ||
| 2 tablespoons olive or vegetable oil | ||
| Red potatoes | 1/2 Pound | |
| Carrots | 1 Cup (16 tbs), sliced | |
| Celery ribs | 2 , thinly sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Frozen peas | 1/2 Cup (16 tbs), thawed | |
| Green onions | 1/3 Cup (16 tbs), sliced | |
| Jalapeno peppers | 1 Tablespoon, pickled | |
| Pepper | 1/4 Teaspoon | |
Directions
In a large bowl, combine the first four ingredients; set aside.
Place potatoes in a saucepan and cover with water; bring to a boil.
Cook until almost tender, about 15 minutes.
Add carrots and cook until carrots and potatoes are tender; drain.
When cool enough to handle, cube potatoes.
Add potatoes and carrots to broth mixture.
Add remaining ingredients; toss to coat.
Place potatoes in a saucepan and cover with water; bring to a boil.
Cook until almost tender, about 15 minutes.
Add carrots and cook until carrots and potatoes are tender; drain.
When cool enough to handle, cube potatoes.
Add potatoes and carrots to broth mixture.
Add remaining ingredients; toss to coat.
Chef
