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Chipotle Potato Salad with Jicama

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Ingredients Edit

  • 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 Edit

  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

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