Total Time
10mins
Prep 10 mins
Cook 0 mins

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!

Ingredients Nutrition

Directions

  1. Cube cooked potatoes and place in a large bowl.
  2. Whisk together oil, vinegar, sugar, salt, chili powder, cayenne, and hot sauce.
  3. Pour over potatoes and toss very gently.
  4. Cover and chill 1 hour, then stir in corn and olives.
  5. Serve and enjoy!

Reviews

(3)
Most Helpful

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!

Sandy in San Diego July 27, 2009

I just made this for the first time and love it. Even my husband loves it! I added a little bit more hot sauce, because we like it spicy. The combination of the corn, olives and potatoes is wonderful. I didn't have regular vinegar so used apple cider vinegar, worked great!

Katzenfreund June 26, 2006

A nice change from regular potato salad. I even liked the olives in it, and I don't care much for olives. It was a little spicy, but NOT hot. I did add 1/4 diced red bell pepper and 1 spring onion, sliced. Very good. thanks for sharing, Sahara.

BeachGirl April 12, 2003

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