Mexican Potato Salad

Yield:	1 Servings
Categories:

1 1/2	lb	Med. boiling potatoes
2	md	Carrots, peeled and cut into 1/2 inch dice
1/4	c	Unsalted or reduced-sodium vegetable broth
2	tb	White wine vinegar
2	tb	Juice from pickled Jalapeno peppers
2	tb	Extra virgin olive oil
2		Celery ribs, thinly sliced
1/2	c	Chopped white onion
1/3	c	Thinly sliced scallion greens
1/2	c	Frozen peas, thawed
3	tb	Minced pickled Jalapeno peppers
1/2	ts	Freshly ground black pepper
		Chopped cilantro or parsley, for garnish