south of the Border Potato Salad

Categories: vegetables- potato

Ingredients

• 2 lb. small red potatoes, halved or quartered
• 3 Tbsp. olive oil
• 3/4 cup cider vinegar
• 1 Tbsp. sugar
• 1 1/2 tsp. chile powder
• 1 tsp. seasoned salt
• 1/8 tsp. hot sauce or to taste
• 1 (8 3/4 oz.) can shoe-peg corn, rinsed
• 1 medium carrot, shredded
• 1/2 cup chopped red bell pepper
• 1/2 cup sliced black olives
• 1 small red onion, thinly sliced

Directions

1. Cook potatoes in boiling water 10 minutes or until tender; drain and place in a large bowl.
2. In a small bowl, combine oil, vinegar, sugar, chile powder, seasoned salt and hot sauce. Pour over potatoes; toss gently. Cover with foil. refrigerate 1 hour.
3. Remove from refrigerator; add corn, carrot, red bell pepper, olives and onion; toss gently. Serve immediately.

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