PrintThis perfect potato salad pairs well with almost any meal and can be eaten outside or indoors.
Ingredients:
4 small red potatoes
2 tbsp. canola oil
2 tbsp. white vinegar
1 ½ tsp. sugar
¾ tsp. chili powder
1/8 tsp. hot sauce (or to taste)
¾ cup sweet corn kernels, fresh or frozen
¼ cup fresh shredded carrots
10 small olives, sliced
2 green onions, chopped
Instructions:
Wash and scrub the potatoes. Cook in boiling water, covered, for 20 minutes or until tender. Drain and cool to touch. Cut potatoes into cubes; place in large boil.
Whisk together oil, vinegar, sugar, chili powder and hot sauce. Pour over potatoes; toss gently to combine. Cover and chill for 1 hour. Stir in corn, carrots, olives and green onions prior to serving.
Nutrition Facts
(Serves 4):
Calories: 215
Total Fat: 8 g
Saturated Fat: .5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 96 mg
Total Carbohydrates: 34 g
Fiber: 4 g
Protein: 4 g
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