Summer means salads and this spicy Southwest potato salad comes to us courtesy of a great story we ran on Central, here. It was the third in our trio of potato salads. It calls for chile powder and sauce instead of pods to elevate the heat level.
- 4 medium russet potatoes
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 1/2 tsp red New Mexican chile powder
- 1 tsp bottled hot sauce
- 1/2 cup chopped onion
- 1 8-ounce can whole kernel corn, drained and rinsed
- 1/2 cup coarsely shredded carrot
- 1/3 cup chopped green bell pepper
- 1/2 cup sliced ripe olives
- Place the potatoes in a large Dutch-style casserole and cover with water. Bring the water to a boil, and then turn the heat down so the water is at a gentle boil. Cook for 15 to 20 minutes or until a knife pierces them easily. Drain, peel, and cube the potatoes into a large bowl while still warm.
- In a small glass jar, combine the oil, vinegar, chile powder, and hot sauce and shake vigorously. Pour over the potatoes and toss gently. Add the remaining ingredients and toss gently.
- Refrigerate for 1 hour before serving.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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