posted by Beck 07-22-103 12:35 PM
Taste Of Home Best Of Country Cooking 2003
Spicy Potato Salad
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
2 teaspoons chili oil
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 jalapeņo peppers (wear rubber gloves when seeding and chopping)
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