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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a great potluck or picnic dish. It's always gobbled up quickly. One of the best things is that it's easy to prepare. Ingredients:
6 large red potatoes (about 3 pounds), 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 |
2 tablespoons chopped seeded jalapeno peppers |
Directions:
1. 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.
2. 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 1 hour.
3. Just before serving, stir in the corn, olives, cilantro and peppers. Yield: 8-10 servings.
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