Chipotle Potato Salad with Jicama Recipe from Mexico | Ingredients

Ingredients

• 2.75 lb (1.25 kg) red potatoes , with skins
• 4 large eggs
• 1 cup mayonnaise
• 2 small chipotle chiles in adobo sauce , seeded and minced
• 1 tbsp adobo sauce
• 1 tbsp white wine vinegar
• salt to taste
• 0.5 cup chopped celery
• 0.5 cup chopped onion
• 0.25 cup chopped jicama
• 0.25 cup chopped cilantro