Mexican Potato Salad

Name: Mexican Potato Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 servings.
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

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

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.

Nutrition Facts

1/2 cup: 62 calories, 2g fat (0 saturated fat), 0 cholesterol, 148mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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