| Dressing | |||
| 1/2 | cup |
olive oil |
|
| 1/4 | cup | vinegar | |
| 1 | tablespoon |
sugar |
|
| 1 1/2 | teaspoons | chili powder | |
| 1 | teaspoon | salt | optional |
| 1 | x | red hot pepper sauce (eg. Tabasco) | to taste* |
| Salad | |||
| 4 | each | red potatoes | about 2 pounds, peeled and cooked* |
| 1 1/2 | cups | corn kernels, canned | whole, cooked |
| 1 | cup | carrot | shredded |
| 1/2 | cup | red onion | chopped |
| 1/2 | cup | green bell pepper | diced |
| 1/2 | cup | sweet red bell pepper | diced |
| 1/2 | cup | olives | ripe, pitted, sliced* |
In a small bowl or jar, combine all dressing ingredients; cover and chill.
Cube potatoes; combine with corn, carrot, onion, peppers and olives in a salad bowl.
Pour dressing over; toss lightly. Cover and chill.
First published: 1996-01-27 last updated: 2012-03-31





