Chipotle Potato Salad with Jicama Recipe from Mexico | Ingredients

Ingredients

• 2 3/4 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
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/4 cup chopped jicama
• 1/4 cup chopped cilantro