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    Spicey Potato Salad(Tex-Mex)


    Source of Recipe


    Taste Of Home Best Of Country Cooking 2003

    Recipe Introduction


    A great change from the regular potato salad.

    List of Ingredients




    6 large red potatoes(3 pounds) unpeeled and cubed
    1/3 cup vegetable oil
    1/4 cup cider vinegar
    1 tablespoon sugar
    2 1/2 teaspoons chili powder
    1 1/2 teaspoons hot pepper sauce
    1 teaspoon salt
    1/4 teaspoon onion powder
    1/4 teaspoon ground cumin
    1 can(15-1/4 ounces)whole kernel corn,drained
    1 can(2-1/4 ounces)sliced ripe olives,drained
    1/2 cup minced fresh cilantro or parsley
    2 tablespoons chopped seeded jalepeño peppers(wear rubber gloves when seeding and chopping)


    Recipe



    Place potatoes in a large saucepan and cover with water;cover and bring to a boil.
    Reduce heat;cook for 20-30 minutes or until tender.
    Drain and place in a large bowl.
    In a jar with a tight fitting lid,combine the oil,vinegar,sugar,chili powder,hot pepper sauce,salt,onion powder and cumin;shake well.Pour over potatoes and toss to coat.Cover and refrigerate for at least an hour.Just before serving stir in the corn,olives,cilantro and peppers.
    Makes 8-10 servings
 

 

 

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