Ingredients:
4 potatoes, peeled, cooked until tender, drained and cubed
1/2 cup corn oil
1/4 cup vinegar
1 teaspoon chili powder ( or more depending on how spicy you like it)
1/4 teaspoon garlic salt
1/2 teaspoon frank’s hot pepper sauce ( or other hot sauce)
16 ounces thawed frozen corn
1 chopped red bell peppers or 1 green bell peppers
1 (2 ounce) cans sliced black olives
1 chopped onions
2 tomatoes, cut into wedges ( garnish)
parsley sprigs, garnish (optional)
Directions:
In small jar combine oil, vinegar, chili powder, salt and hot sauce.
Shake well.
Put potatoes in large salad bowl.
Add dressing and toss.
Refrigerate at least one hour.
Add remaining ingredients (except for tomato wedges) to potatoes and toss.
Garnish with tomato wedges and parsley.
Servings: 4-6
Time preparation: 80 min.
Time total: 80 min.