Mexican Potato Salad Name: Ashley Harris Base: Fort Sill Recipe: Ingredients: 2 large tomatoes seeded and chopped 2 pounds red potatoes small, cooked, sliced 1/4 inch 2 cups chicken cooked, shredded 3/4 cup scallions, spring or green onions chopped 1/4 cilantro fresh, chopped 1 tablespoon jalapeno peppers 1 1/2 teaspoons salt 1 cup mayonnaise 3 tablespoons lime juice 1 teaspoon chili powder 1 teaspoon cumin ground 1 large yellow pepper 1 each limes cut into wedges 1 bag of tortilla chips Preparation: In medium bowl combine tomatoes, green onions, chopped cilantro, jalapeno peppers and 1 teaspoon of the salt; set aside. In large bowl combine mayonnaisse, lime juice, chili powder, cumin and remaining 1/2 teaspoon salt. Add potatoes, chicken, yellow bell pepper and half of the tomato mixture; toss to coat well Cover; chill. Spoon remaining tomato mixture over salad. If desired, top with tortilla chips and lime wedges.