BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 25 2013

Spicy Potato Salad

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4 large round red potatoes (about 2 pounds)
1/3 cup vegetable oil
1/4 cup white vinegar
1 tablespoon sugar
1 1/2 teaspoons chili powder
1 teaspoon seasoned salt
1/8 teaspoon hot sauce
1 (8 3/4-ounce) can whole kernel corn, drained
1 small carrot, shredded
1 (2.5-ounce) can sliced ripe olives
4 green onions, sliced

Cook red potatoes in boiling water to cover 20 to 30 minutes or until tender. Drain and cool to touch. Cut potatoes into cubes; place in a large bowl.

Whisk together oil and next 5 ingredients; pour over potato, tossing gently. Cover and chill 1 hour.

Stir in corn and next 3 ingredients.