Mexican Potato Salad

By Debe Pendice

Ingredients
  • 1/4 cup low-sodium chicken broth

  • 2 tablespoons white wine vinegar

  • 2 tablespoons pickled jalapeno pepper juice

  • 2 tablespoons olive or vegetables oil

  • 1 1/2 pounds red potatoes

  • 1 cup sliced carrots

  • 2 celery ribs, thinly sliced

  • 1/2 cup chopped onion

  • 1/2 cup frozen peas

  • 1/3 cup sliced green onions

  • 1 tablespoon minced pickled jalapeno peppers

  • 1/4 teaspoon pepper

Directions
  1. In a large bowl, combine the first four ingredients; set aside. Place potaoes 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. Add potatoes and carrots to broth mixture. Add renaining ingredients; toss to coat. Seerve at room temperture or slightly chilled.

  2. Yeild: 12 servings


Nutritional Facts

Servings
1
Per Serving (1/2 cup)
Calories
62
Sodium
14 mg
Cholesterol
0
Carbohydrates
10 g
Protein
2 g
Fat
2 g

lunch salad mexican jalapenos potatoes salads ultra-low-carb spicy gluten free dairy free anti inflammatory stovetop side dish refrigerate

6 replies

tim 58
tim 58 2009-05-10 08:30:04 -0500 Report

I love spicy and hot food also in the past I made the pot. saladthis will be a real treat to try with the family

MAMA J
MAMA J 2009-03-02 09:36:40 -0600 Report

i have a mexican son-in-law. my daughter looks for recipes like this one. they are going to have their first baby the end of november

Avera
Avera 2009-03-01 22:07:34 -0600 Report

Just when I thought that Potato Salad couldn't get any better, you show us how to do it. This is one dish that I plan on making more than once. All the ingredients are ones that I really like.