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Mexican Potato Salad

 Mexican Potato Salad
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
12 ServingsPrep: 25 min. Cook: 15 min.

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 Facts: One 1/2-cup serving equals 62 calories, 2 g fat (0 saturated fat), 0 cholesterol, 148 mg sodium,

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Mexican Potato Salad (continued)

Nutritional Facts: 10 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.