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.
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.
This is a frozen salad, that can be made ahead for a holiday meal. It is a tart cranberry sauce topped with a fresh whipped cream topping. It is spooned into a muffin tin lined with cup cake papers, and served in individual servings. It is a family favorite!