Total Time
15mins
Prep 15 mins
Cook 0 mins

From Sunset's Low Cholesterol Cookbook from the library.

Ingredients Nutrition

Directions

  1. In a large bowl, combine potatoes, corn, celery, onion and bell pepper. Add oil, vinegar, chili powder, garlic and hot pepper sauce. Season to taste with salt and pepper.
  2. If made ahead, cover and refrigerate for up to 1 day. Serve cold or at room temperature.
Most Helpful

5 5

Potato salad with a bit of sass. Loved it! I made half the recipe and there was still a good amount and leftovers for another couple of servings. Really enjoyed the pepper addition and it's pretty too, so bright and fresh looking. So glad that I tried this.

5 5

This isn't grandma's potato salad, but I think it would be a welcome offering on any summer table or picnic. I liked the pretty colors, the bright bite of the peppers, and the slightly tart dressing. I would caution to not overcook the potatoes. The salad also held well and the leftovers were terrific. Thank you for sharing the recipe! Made for Spring 2013 Pick A Chef.

4 5

This turned out pretty well, although the dressing was just a little tart for me - I used a more mild vinegar, and probably would just reduce it a bit. I could not use the corn due to preference of one diner, so increased the potatoes a bit. A nice warm potato salad, and I think this would be great at the next barbecue.