Mexican Potato Salad
By Debe Pendice
February 27, 2009
1,430
6
3
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
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
Likes




Comments (6 comments)
Add your commentI love spicy and hot food also in the past I made the pot. saladthis will be a real treat to try with the family
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
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.
Sounds yummy! Will tell you how I like it when I make it.
This really sounds good. Spicy but not hot.
A new twist on an old favorite.