Title: South of the Border Potato Salad
Categories: Salads, Vegetables
Yield: 8 Servings

4 md Potato
1/3 c Salad oil
1/4 c Vinegar
1 tb Sugar
1 1/2 ts Chili powder
1 ts Seasoned salt
1 ds Bottled hot sauce; * see
-note
1 sm Onion; thinly sliced
1 8 oz whole corn; drained
1/2 c Carrot; shredded
1/2 c Green pepper; chopped
1/2 c Black olives; sliced

Cook potatoes in boiling salted water until tender, about 35 to 40 minutes.
Drain, pare, and cube. Combine oil, vinegar, sugar, chili powder, seasoned
salt, and hot pepper sauce. Add to warm potatoes, toss gently to coat.
Cover and chill one hour. Fold in the remaining ingredients. Garnish with
additional halved ripe olive, if desired. Serve chilled. Makes 6 to 8
servings.
Recipe By : ?? from Kay Talbott...had since early 80s...

Posted to MC-Recipe Digest V1 #291

Date: Sun, 10 Nov 1996 15:54:38 -0500

From: Kay Talbott

NOTES : Texas Pete works fine. Kay Talbott

South Brunswick Middle School

Southport, NC 28461