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Spicy Potato Salad Recipe

Spicy Potato Salad Recipe photo by Taste of Home

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This is a great potluck or picnic dish. It's always gobbled up quickly. One of the best things is that it's easy to prepare.

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Spicy Potato Salad Recipe

Prep: 15 min. + chilling Cook: 20 min.

Yield: 8-10 Servings

15 20 35

Ingredients

6 large red potatoes (about 3 pounds), cubed
1/3 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon sugar
2-1/2 teaspoons chili powder
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup minced fresh cilantro
2 tablespoons chopped seeded jalapeno peppers

Directions

Place potatoes in a large saucepan and cover with water; cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and place in a large bowl.
In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, hot pepper sauce, salt, onion powder and cumin; shake well. Pour over potatoes and toss to coat. Cover and refrigerate for at least 1 hour.
Just before serving, stir in the corn, olives, cilantro and peppers. Yield: 8-10 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (3/4 cup) equals 209 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 429 mg sodium, 29 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Spicy Potato Salad in Country June/July 2001, p49

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Spicy Potato Salad

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(1-1) of 1 reviews

Reviewed on Jan. 20, 2010 by lefurgey

I often make this recipe because I submitted it, and it was a winner. It's great for picnics and potlucks when weather is warm since it isn't mayonnaise based. Donna Lefurgey, AZ