Mexican Potato Salad

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