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Chili Style Potato Salad

Love.Food's picture
  Potatoes 4 Medium
  Salad oil 1⁄3 Cup (5.33 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Chili powder 1 1⁄2 Teaspoon
  Seasoned salt 1 Teaspoon (Bottled)
  Hot pepper sauce 1 Dash
  Canned whole kernel corn 8 Ounce, drained (1 Can)
  Onion 1 Small, thinly sliced and separated into rings
  Shredded carrot 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Sliced pitted ripe olives 1⁄2 Cup (8 tbs)

Cook potatoes in boiling salted water till tender, 35 to 40 minutes.
Drain, peel, and cut into cubes.
Combine oil, vinegar, sugar, chili powder, seasoned salt, and hot pepper sauce.
Add to warm potatoes; toss gently to coat.
Cover and chill 1 hour.
Combine corn, onion, carrot, green pepper, and olives.
Fold into chilled potatoes.
Garnish with additional halved ripe olives

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1674 Calories from Fat 694

% Daily Value*

Total Fat 97 g149.8%

Saturated Fat 4 g19.8%

Trans Fat 1.3 g

Cholesterol 0 mg

Sodium 2688.9 mg112%

Total Carbohydrates 196 g65.3%

Dietary Fiber 28.6 g114.4%

Sugars 44.1 g

Protein 21 g42.3%

Vitamin A 302.8% Vitamin C 348.5%

Calcium 76% Iron 165%

*Based on a 2000 Calorie diet

Chili Style Potato Salad Recipe