Chipotle Potato Salad with Jicama

CHIPOTLE POTATO SALAD

2 3/4 pounds red potatoes, with skins 4 large eggs 1 cup mayonnaise 2 small chipotle chiles in adobo sauce, seeded and minced 1 tbs adobo sauce 1 tbs white wine vinegar salt to taste 1/2 cup chopped celery 1/2 cup chopped onion 1/4 cup chopped jicama 1/4 cup chopped cilantro

Cook potatoes in a saucepan of salted boiling water until tender. Drain, cool. Cut into cubes, leaving skins on. Place eggs in a saucepan, add enough cold water to cover eggs. Bring to a boil, lower heat, simmer 10 min. Drain, cool under cold running water. Peel and chop.

Stir together mayonnaise, chiles, adobo sauce, vinegar and salt in a bowl. Add potatoes, eggs, celery, onion, jicama and cilantro and toss until coated. Cover and refrigerate 1 hour. MAKES 8 SERVINGS.*

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 * Catsrecipes Y-Group