Succulent Southwest Potato Salad

Ingredients

• 4 medium Russet potatoes

• 1/4 cup olive oil

• 1/4 cup white wine vinegar

• 2 1/2 teaspoons red New Mexican chile powder

• 1 teaspoon bottled hot sauce (we prefer Uno 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

Instructions

Place the potatoes in a large Dutch-style casserole and cover with water. Bring the water to a boil, and then turn the heat down so the water is at a gentle boil. Cook for 15 to 20 minutes or until a knife pierces them easily. Drain, peel, and cube the potatoes into a large bowl while still warm.

In a small glass jar, combine the oil, vinegar, chile powder, and hot sauce and shake vigorously. Pour over the potatoes and toss gently. Add the remaining ingredients and toss gently.

Refrigerate for 1 hour before serving.