Mexican Potato Salad
|Low sodium chicken broth||1⁄4 Cup (4 tbs)|
|White wine vinegar||2 Tablespoon|
|Pickled jalapeno pepper||2 Tablespoon|
|Olive oil/Vegetable oil||2 Tablespoon|
|Red potatoes||1 1⁄2 Pound|
|Sliced carrots||1 Cup (16 tbs)|
|Celery ribs||2 , thinly sliced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|Sliced green onions||1⁄3 Cup (5.33 tbs)|
|Minced pickled jalapeno peppers||1 Tablespoon|
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.