Caribbean Style Potato Salad

6 big potatoes
8 cups chicken broth from cubes
1/2 cup fresh mint
salt

2 apples
3/4 cup extra virgin olive oil
6 minced garlic cloves
1 cup corn
1 red pepper cut into very small pieces
1/2 red onion cut into very small pieces
2 tablespoon mustard
1 tablespoon lime juice
1 tablespoon worcestershire sauce
1 teaspoon tabasco sauce (optional) Spicy
salt and pepper to taste

*you can also add celery, peas, carrots, bacon bits (be creative)

Peel potatoes. Boil chicken broth, add potatoes, mint, salt and cook until done. Drain potatoes, cool (to room temperature) and cut into 1/2″ cube pieces, set aside. In a bowl mix rest of ingredients and gently fold potatoes into the mix. Serve at room temperature or place in refrigerator for at least 15 minutes or until serve. Serves 10