- 4 large round red potatoes(about 2 pounds)
- 1/3 cup vegetable oil
- 1/4 cup white vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoons chili powder
- 1 teaspoon seasoned salt
- 1/8 teaspoon hot sauce
- 1 (8 3/4-ounce) can whole kernel corn, drained
- 1 small carrot, shredded
- 1 (2.5-ounce) can sliced ripe olives
- 4 green onions, sliced
How to Make It
Cook red potatoes in boiling water to cover 20 to 30 minutes or until tender. Drain and cool to touch. Cut potatoes into cubes; place in a large bowl.
Whisk together oil and next 5 ingredients; pour over potato, tossing gently. Cover and chill 1 hour.
Stir in corn and next 3 ingredients.