| 1. |
Thinly slice the green onions, chop the cilantro, and seed and chop the jalapenos. |
| 2. |
Cover potatoes with water in 4-quart saucepot. Bring to a boil over medium-high heat. Add 1 tablespoon salt. |
| 3. |
Reduce heat to low and simmer 10 minutes or until potatoes are tender; drain and cool slightly. Slice into 1/4-inch-thick slices. |
| 4. |
Combine mayonnaise, vinegar, jalapeno peppers, salt and black pepper in large bowl. |
| 5. |
Stir in remaining ingredients and toss gently. |
| 6. |
Season, if desired, with additional salt and pepper. Serve chilled or at room temperature. |
| 7. |
Note: based on a Bobby Flay recipe. |
