Mexican Potato Salad
Posted to FOODWINE Digest 03 Oct 96 by Joe Ames
Yield: 1 Servings

1 1/2 lb med. boiling potatoes
2 med carrots, peeled and cut into 1/2 inch dice
1/4 c unsalted or reduced-sodium vegetable broth
2 tb white wine vinegar
2 tb juice from pickled jalapeno peppers
2 tb extra virgin olive oil
2 celery ribs, thinly sliced
1/2 c chopped white onion
1/3 c thinly sliced scallion greens
1/2 c frozen peas, thawed
3 tb minced pickled jalapeno peppers
1/2 tsp freshly ground black pepper
1 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.