Chili Style Potato Salad
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|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
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