South-of-the-Border Potato Salad

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4 large red potatoes (about 2 pounds)
1/3 cup olive oil
1/4 cup White House Apple Cider Vinegar
1 tablespoon sugar
1-1/2 teaspoons chili powder
1 teaspoon seasoned salt
1/8 teaspoon hot sauce
1 (8-3/4 oz.) can whole corn, or fresh corn from 2 ears
1/2 cup shredded carrot
1/2 cup chopped green pepper
1/2 cup sliced pitted olives
1 small onion, thinly sliced and separated into rings
Leaf lettuce

Cook potatoes in boiling water for 20 to 30 minutes or until tender. Drain potatoes and let cool to the touch. Cut into 1/2-inch cubes; place in  a large bowl. Combine oil and next 5 ingredients; pour over potatoes, tossing gently. Cover with aluminum foil. Refrigerate for 1 hour. Uncover potato mixture; stir in corn and next 4 ingredients. Serve in a lettuce-lined bowl. Makes 8-10 servings.

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