Chipotle Potato Salad with Jicama

Ingredients

 * 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

Directions

 * 1) Cook potatoes in a saucepan of salted boiling water until tender.
 * 2) Drain, cool.
 * 3) Cut into cubes, leaving skins on.
 * 4) Place eggs in a saucepan, add enough cold water to cover eggs.
 * 5) Bring to a boil, lower heat, simmer 10 min.
 * 6) Drain, cool under cold running water.
 * 7) Peel and chop.
 * 8) Stir together mayonnaise, chiles, adobo sauce, vinegar and salt in a bowl.
 * 9) Add potatoes, eggs, celery, onion, jicama and cilantro and toss until coated.
 * 10) Cover and refrigerate 1 hour.

Makes 8 servings

Contributed by:

 * Catsrecipes Y-Group