Recipe by ChipotleChick
This salad is not for the weak-hearted! Very spicy! You can adjust to make hotter or milder however, by rationing the amounts of chili powder, cayenne, and tabasco you add. This salad is delicious with another recipe I posted for Southwest Seafood Wraps. I am going nutty with the Southwestern-style recipes today, so if you want more, refer to My Recipes!
Top Review by Sandy in San Diego
I just made this for the first time wanting to use some regular potatos before they go bad. It is amazingly good! I used more of the hot pepper sauce and cayenne. I also added 1/2 a large sweet white onion, a small red bell pepper, a chopped jalapeno and green olives instead of black. I really think that you may be able to omit or reduce the amount of oil! Yummy! A great departure from regular potato salad!
- 6 large red potatoes, cooked whole and cooled
- 1⁄3 cup vegetable oil
- 1⁄4 cup white vinegar
- 1 tablespoon sugar
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1⁄4 teaspoon TABASCO® brand Chipotle Pepper Sauce
- 1 dash cayenne pepper
- 1 can whole kernel corn, drained
- 1 (2 1/4 ounce) can black olives, sliced and drained