Calico Potato Salad
Submitted by Tracey Reynen
A vibrant, mayo-free potato salad tossed with corn, bell peppers, olives, and carrots in a spicy chili-vinaigrette. Feeds a crowd and travels well to cookouts.
YIELD
14 servingsPREP
1 hrsCOOK
20 minREADY
1 hrsForget everything you know about heavy, mayo-laden potato salad. This one plays by different rules.
Red-skinned potatoes get cubed and tossed with sweet corn, shredded carrots, red onion, diced bell peppers, and sliced black olives. The whole colorful mix gets dressed in a zippy olive oil vinaigrette spiked with chili powder and a dash of hot sauce.
It’s lighter, brighter, and way more interesting than the standard picnic bowl. Plus, no mayo means it holds up beautifully in the summer heat without turning into a food safety worry.
This recipe serves 14, making it the ideal dish to bring to a barbecue, potluck, or family reunion.
Chef Tips
- Cook the potatoes until just fork-tender. Overcooked potatoes turn to mush when tossed.
- Dress the salad while potatoes are still slightly warm. They’ll absorb more flavor from the vinaigrette.
- Make the dressing ahead and shake it well before pouring. The chili powder tends to settle.
Ingredients
Directions
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.
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