Spicy Potato Salad

 

Ingredients

• 6 large red potatoes (about 3 pounds), cubed
• 1/3 cup vegetable oil
• 1/4 cup cider vinegar
• 1 tablespoon sugar
• 2-1/2 teaspoons chili powder
• 1-1/2 teaspoons hot pepper sauce
• 1 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cumin
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup minced fresh cilantro
• 2 tablespoons chopped seeded jalapeno peppers

Directions

• Place potatoes in a large saucepan and cover with water; cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and place in a large bowl.
• In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, hot pepper sauce, salt, onion powder and cumin; shake well. Pour over potatoes and toss to coat. Cover and refrigerate for at least 1 hour.
• Just before serving, stir in the corn, olives, cilantro and peppers. Yield: 8-10 servings.