Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Jicama | 1 cup (120g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
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