Southwestern Potato Salad

  • Yield: 6 to 8 servings


4medium potatoes
1/3cup salad oil
1/4cup vinegar
1tablespoon sugar
1 1/2teaspoons chili powder
1teaspoon seasoned salt
dash bottled hot pepper sauce
1small onion, thinly sliced
1-- (8-ounce) can whole kernel corn, drained
1/2cup shredded carrot
1/2cup chopped green pepper
1/2cup sliced pitted ripe olives


  1. Cook potatoes in boiling salted water until tender; drain, pare and cube.  Combine oil, vinegar, sugar, chili powder, seasoned salt and hot pepper sauce.  Add to warm potatoes; toss gently to coat.  Cover and chill 1 hour.  Fold in remaining ingredients.  Garnish with additional halved ripe olives, if desired.  Serve well chilled.


Recipe reprinted with permission from The Junior League of Albuquerque’s Simply Simpatico (The Junior League of Albuquerque, NM, 1981).

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