Internet Recipe
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Mexican Potato Salad |
1 1/4 cup chicken broth 2 tablespoons white wine vinegar 2 tablesppons pickled jalapeno pepper juice 2 tablesppons olive oil or vegetable oil 1 1/2 pounds red potatoes 1 cup sliced carrots 3 celery ribs, thinly sliced 1/2 cup chopped onion 1/2 frozen peas,thawed 1/3 cup sliced green onions 1 tablesppon minced pickled jalapeno peppers 1/4 teaspoon pepper |
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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. Serve at room temperature, or slightly chilled. |