Mexican Potato Salad


Classifications: Salads

Qty Measure Ingredient


1/4 cup low-sodium chicken broth

2 tablespoons white wine vinegar

2 tablespoons pickled jalapeno pepper juice

2 tablespoons olive or vegetable oil

1 1/2 pounds red potatoes

1 cup carrots, sliced

2 ribs celery, thinly sliced

1/2 cup onion, chopped

1/2 cup frozen peas, thawed

1/3 cup green onions, sliced

1 tablespoon minced pickled jalapeno peppers

1/4 teaspoon pepper

Instructions: 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 until almost tender, about 15 minutes. 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.



Background: Note: DIABETIC EXCHANGES: One 1/2-cup serving equals 1/2 starch, 1/2 fat; also, 62 calories, 148 mg sodium, 0 cholesterol, 10 gm carbohydrate, 2 gm protein, 2 gm fat.

Serves: 12

Food Exchanges: