Succulent Southwest Potato Salad
Summer means salads and this spicy Southwest potato salad comes to us courtesy of a great story we ran on Central.
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Cooking tools:
- Dutch oven
- Stove
- Colander
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
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
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