Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 5 larges | Red potatoes; (I used organic yellow potatoes) |
| ⅓ cup | Cider vinegar |
| 1 tablespoon | Sugar |
| 1½ teaspoon | Chili powder |
| 1 teaspoon | Seasoned salt |
| ⅛ teaspoon | Hot sauce |
| ⅛ teaspoon | Freshly grated black pepper |
| 1 can | Whole corn; (I used a 15 oz can) |
| ½ cup | Sliced black olives; (I omitted these) |
| 1 small | Onion; thinly sliced |
| ½ cup | Chopped green pepper; (I omitted this, too!) |
From Cooking with PETA
Cook the potatoes about 8 minutes and cut into ½ inch cubes [or cut them, then cook them, it doesn't seem to matter], and drain them. [Combine all spices. Combine all vegetables. Pour sauce over potatoes, toss, cover and refrigerate for 1 hour.]
Posted to fatfree digest by hannah@... on Apr 30, 1999, converted by MM_Buster v2.0l.