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South of the Border Potato Salad

South of the Border Potato Salad

South of the Border Potato Salad


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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Feature Recipe


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