South of the border potato salad

Yield: 8 Servings

Measure Ingredient
4 mediums Potato
⅓ cup Salad oil
¼ cup Vinegar
1 tablespoon Sugar
1½ teaspoon Chili powder
1 teaspoon Seasoned salt
1 dash Bottled hot sauce; * see note
1 small Onion; thinly sliced
1 8 oz whole corn; drained
½ cup Carrot; shredded
½ cup Green pepper; chopped
½ cup Black olives; sliced

Cook potatoes in boiling salted water until tender, about 35 to 40 minutes.

Drain, pare, and cube. Combine oil, vinegar, sugar, chili powder, seasoned salt, and hot pepper sauce. Add to warm potatoes, toss gently to coat.

Cover and chill one hour. Fold in the remaining ingredients. Garnish with additional halved ripe olive, if desired. Serve chilled. Makes 6 to 8 servings.

Recipe By : ?? from Kay Talbott...had since early 80s...

Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 15:54:38 -0500 From: Kay Talbott <talbott@...> NOTES : Texas Pete works fine. Kay Talbott South Brunswick Middle School

Southport, NC 28461

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