Mexican Potato Salad

• 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

1. 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.
2. 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.

chicken broth, white wine vinegar, olive oil, red potatoes, carrots, celery, onion, frozen peas, green onions, jalapeno peppers, pepper

Taken from www.tasteofhome.com/recipes/mexican-potato-salad/ (may not work)