Mexican Potato Salad Recipe

Mexican Potato Salad Recipe photo by Taste of Home

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This fun, fresh-tasting potato salad is a colorful and zesty variation of the average potato salad. It looks great and people love it.—Danette Hofer, Cedar Rapids, Iowa

This recipe is:

Diabetic Friendly

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Mexican Potato Salad Recipe

Prep: 25 min. Cook: 15 min.

Yield: 12 Servings

25 15 40

Ingredients

1/4 cup reduced-sodium chicken broth
2 tablespoons white wine vinegar
2 tablespoons juice from pickled jalapenos
2 tablespoons olive 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, thawed
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 potatoes in a saucepan and cover with water; bring to a boil. Cook about 15 minutes or until almost tender. 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. Yield: 12 servings.

Nutritional Analysis: One 1/2-cup serving equals 62 calories, 2 g fat (0 saturated fat), 0 cholesterol, 148 mg sodium, 10 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Mexican Potato Salad in Taste of Home August/September 1996, p44