Spicy Potato Salad Recipe

5 1 2
Spicy Potato Salad Recipe
Spicy Potato Salad Recipe photo by Taste of Home
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Spicy Potato Salad Recipe

Read Reviews
5 1 2
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 20 min.

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

Nutritional Facts

3/4 cup: 209 calories, 9g fat (1g saturated fat), 0 cholesterol, 429mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Spicy Potato Salad in Country June/July 2001, p49

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lefurgey User ID: 2391281 35954
Reviewed Jan. 20, 2010

"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"

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