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Mexican Potato Salad

Chef.at.Home's picture
Ingredients
  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
  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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Ingredient: 
Vegetable

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