Mexican potato salad

Yield: 1 Servings

Measure Ingredient
1½ pounds Med. boiling potatoes
2 mediums Carrots, peeled and cut into 1/2 inch dice
¼ cup Unsalted or reduced-sodium vegetable broth
2 tablespoons White wine vinegar
2 tablespoons Juice from pickled Jalapeno peppers
2 tablespoons Extra virgin olive oil
2 \N Celery ribs, thinly sliced
½ cup Chopped white onion
⅓ cup Thinly sliced scallion greens
½ cup Frozen peas, thawed
3 tablespoons Minced pickled Jalapeno peppers
½ teaspoon Freshly ground black pepper
\N \N Chopped cilantro or parsley, for garnish

In a large saucepan of boiling water, cook the potatoes until tender to the center, 15 to 20 minutes. Drain and let stand until cool enough to handle; then peel off the skins and cut the potatoes into 1-inch cubes. Meanwhile, in a small saucepan of boiling water, cook the carrots until just tender, about 5 minutes. Drain well. In a medium bowl, toss the warm potatoes and the carrots with the broth, vinegar, pickled Jalapeno juice and olive oil.

Add the celery, onion, scallion greens, peas and pickled Jalapeno peppers.

Season with the pepper and toss to mix well. Garnish with chopped cilantro and serve at room temperature or slightly chilled. 6 servings.

Posted to FOODWINE Digest 03 Oct 96 From: Joe Ames <ames@...>

Date: Fri, 4 Oct 1996 10:18:29 -0400

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