Spicy Potato Salad

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!

• Ready In: 10 mins
• Serves: 4-5

Ingredients

• 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 1/4ounce) can black olives, sliced and drained

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!