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

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.

Yeild: 12 servings

Nutritional Facts

Per Serving (1/2 cup)

Calories: 62
Sodium: 14 mg
Cholesterol: 0
Carbohydrates: 10 g
Protein: 2 g
Fat: 2 g

Serving Size

1