Ingredients
1/4 cup reduced-sodium chicken broth2 tablespoons white wine vinegar2 tablespoons juice from pickled jalapenos2 tablespoons olive oil1-1/2 pounds red potatoes1 cup sliced carrots2 celery ribs, thinly sliced1/2 cup chopped onion1/2 cup frozen peas, thawed1/3 cup sliced green onions1 tablespoon minced pickled jalapeno peppers1/4 teaspoon pepper
Preparation
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.
