Ingredients:
4 Large round red potatoes
1/3 Cup oil (salad or vegetable)
1/4 Cup white vinegar
1 Tablespoon sugar
1 1/2 Teaspoon Chili powder
1 Teaspoon seasoned salt
1/8 Teaspoon hot sauce
1 ( 8 3/8 oz. ) Can whole kernel corn
1/2 Cup shredded carrots
1/2 Cup chopped green peppers
1/2 Cup sliced, pitted, ripe olives
1/2 Small onion, thinly sliced, separated into slices.
Lettuce leaves
Cook potatoes in boiling water to cover until tender, 20 to 30 minutes. Drain and let cool. Peel and cut into 1/2 inch cubes-place in large bowl. Combine oil and next 5 ingredients. Pour over potatoes & toss. Cover with foil and refrigerate 1 hour. Uncover and stir in corn and next 4 ingredients. Serve on lettuce leaf lined bowl.
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