MEXICAN POTATO SALAD

Mexican Potato Salad image

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

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 12

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

Steps:

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 :

*** Explore more Mexican Potato Salad Recipes »

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