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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
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This salad is not for the weak-hearted. Very spicy. You can adjust to make hotter or milder however, by rationing the amounts of chili powder, cayenne, and tabasco you add. I am going nutty with the Southwestern-style recipes today, so if you want more, refer to My Recipes. Ingredients:
6 large red potatoes, cooked whole and cooled |
1/3 cup vegetable oil |
1/4 cup white vinegar |
1 tablespoon sugar |
2 teaspoons chili powder |
1 teaspoon salt |
1/4 teaspoon tabasco chipotle pepper sauce |
1 dash cayenne pepper |
1 can whole kernel corn, drained |
1 (2 1/4 ounce) can black olives, sliced and drained |
Directions:
1. Cube cooked potatoes and place in a large bowl.
2. Whisk together oil, vinegar, sugar, salt, chili powder, cayenne, and hot sauce.
3. Pour over potatoes and toss very gently.
4. Cover and chill 1 hour, then stir in corn and olives.
5. Serve and enjoy!
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