Mexican Potato Salad

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.