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Chili-Spiced Potato Salad
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- #61099
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 pound potatoes, scrubbed
1 can (17 ounce size) corn kernels, drained
1/2 cup celery, sliced
1/2 cup red onion, chopped
2/3 cup red bell pepper, chopped
2 tablespoons canola oil
1/4 cup cider vinegar
2 teaspoons chili powder
1 clove garlic, minced
1/2 teaspoon hot pepper sauce
salt and pepper
directions
Place unpeeled potatoes in a 5-6 quart pan and add enough water to cover. Bring to a boil over high heat; then reduce heat, partially cover, and boil gently until potatoes are tender when pierced (25 to 30 minutes). Drain, immerse in cold water until cool, and drain again. Cut into 3/4 inch cubes.
In a large bowl, combine potatoes, corn, celery, onion, and bell pepper. Add oil, vinegar, chili powder, garlic and hot pepper seasoning; mix gently, then season to taste with salt and pepper.
If made ahead, cover and refrigerate for up to 1 day. Serve cold or at room temperature.
added by
Tutti
nutrition data
Nutritional data has not been calculated yet.
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