Chili Potato Salad

From Sunset's Low Cholesterol Cookbook from the library.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 4  cups  red potatoes, diced, cooked and unpeeled
• 1 (15 ounce) can corn kernels, rinsed and drained
• 1⁄2 cup celery, sliced
• 1⁄2 cup red onion, chopped
• 2⁄3 cup red bell pepper, chopped
• 2  tablespoons  salad oil
• 4  tablespoons cider vinegar
• 2  teaspoons chili powder
• 1  garlic clove, minced
• 1⁄2 teaspoon  hot pepper sauce
•  salt and pepper

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.