| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads, Vegetables | 8 | Servings | |
INGREDIENTS
| 4 | Potato | |
| 1/3 | c | Salad oil |
| 1/4 | c | Vinegar |
| 1 | T | Sugar |
| 1 1/2 | t | Chili powder |
| 1 | t | Seasoned salt |
| 1 | ds | Bottled hot sauce, * see |
| note | ||
| 1 | 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 |
INSTRUCTIONS
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 <[email protected]> NOTES : Texas Pete works fine. Kay Talbott South Brunswick Middle School Southport, NC 28461
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Nutrition (calculated from recipe ingredients)
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Calories: 193
Calories From Fat: 90
Total Fat: 10.2g
Cholesterol: 0mg
Sodium: 384.6mg
Potassium: 513mg
Carbohydrates: 23.8g
Fiber: 3.3g
Sugar: 3.4g
Protein: 2.5g