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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 6 |
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No mayonnaise spicy potato salad is an interesting change from the standard potato salad. Adapted from recipe in church cookbook. Prep time includes 1 hour refrigeration time. Ingredients:
4 potatoes, peeled, cooked until tender, drained and cubed |
1/2 cup corn oil |
1/4 cup vinegar |
1 teaspoon chili powder (or more depending on how spicy you like it) |
1/4 teaspoon garlic salt |
1/2 teaspoon frank's hot pepper sauce (or other hot sauce) |
16 ounces thawed frozen corn |
1 chopped red bell peppers or 1 green bell pepper |
1 (2 ounce) can sliced black olives |
1 chopped onion |
2 tomatoes, cut into wedges (garnish) |
parsley sprig, garnish (optional) |
Directions:
1. In small jar combine oil, vinegar, chili powder, salt and hot sauce.
2. Shake well.
3. Put potatoes in large salad bowl.
4. Add dressing and toss.
5. Refrigerate at least one hour.
6. Add remaining ingredients (except for tomato wedges) to potatoes and toss.
7. Garnish with tomato wedges and parsley.
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