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Spicy Potato Salad

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.
  • Total Time
    Prep: 15 min. + chilling Cook: 20 min.
  • Makes
    8-10 servings


  • 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


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

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