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