Keyword >
Cooking Method >
Meal / Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Succulent Southwest Potato Salad

Monday, 26 May 2008

Description

Here is the third in our trio of potato salads. It calls for chile powder and sauce instead of pods to elevate the heat level.

Ingredients

At a glance

Cuisine

American

Ingredient

Vegetable

Cooking Method

Boil

Heat Level

Chile

New Mexico Red

Meal/Course

Side Dish

Serves

4 to 6

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

Methods/steps

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.

Reviews

Rate this recipe

Featured Rapid Recipe

Brazilian Shrimp Empadinhas

Created by Marley84

Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.