Photo: Josh Gibson; Styling: Leslie Byars Simpson
Yield:
8 to 10 servings

How to Make It

Step 1

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.

Step 2

Whisk together oil and next 5 ingredients; pour over potato, tossing gently. Cover and chill 1 hour.

Step 3

Stir in corn and next 3 ingredients.

Ratings & Reviews

PinkLadyLA's Review

CarlsbadKim
May 12, 2011
This has a wonderful flavor! Unlike other reviewers, I thought the dressing was just the right amount. It is my new favorite potato salad.

kleblanc9's Review

PinkLadyLA
February 27, 2011
Made the recipe as is the first time and the result was WAY too oily. Just made it a 2nd time with a few alterations = sooo much better! Reduced oil to 2 tablespoons, replaced shredded carrots with 1 cup cooked carrots coins. Added a dash of cayenne pepper to the dressing to increase the spice. Yummy and colorful!

mandyb33's Review

mandyb33
June 18, 2010
I was not that impressed with this... for calling it a spicy potato salad I didn't sense any heat at all. I had to add nearly triple the amount of chili powder just to taste the flavor. The potatoes look and taste rather oily. I think the proportions are off. I've had to do a lot of additions and modifications to make this palateable. We'll see what the partygoers tomorrow think of it...

CarlsbadKim's Review

kleblanc9
June 08, 2010
Wanted to use some red potatoes without making rosemary potatoes and this is SO YUMMY! Whole family two thumbs up.

MeMe924's Review

lhoerth
May 25, 2010
Great take on a stand-by summer recipe. Potato Salad is always good for a cook out and this is special.

lhoerth's Review

MeMe924
November 05, 2008
very good. different flavors. it is also excellent without the hot sauce for a non-spicy version.