Succulent Southwest Potato Salad - Burn Blog

Ingredients

• 4 medium russet potatoes
• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 2 1/2 tsp red New Mexican chile powder
• 1 tsp bottled hot sauce
• 1/2 cup chopped onion
• 1 8-ounce can whole kernel corn, drained and rinsed
• 1/2 cup coarsely shredded carrot
• 1/3 cup chopped green bell pepper
• 1/2 cup sliced ripe olives