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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6 to 8
4 medium potatoes, cook until skin are tender
⅓ cup olive oil
¼ cup vinegar
1 tablespoon sugar
1 ½ teaspoon chili powder
1 teaspoon salt
1 dash Tabasco sauce
1 small onion, peel, slice thin into rings
1 8 ounce can whole kernel corn, drained
½ cup shredded carrot
½ cup chopped green pepper
½ cup slice ripe olives
Peel and cube the potatoes. Combine next 6 ingredients, add to potatoes and toss to coat. Cover and refrigerate 1 hour. Fold in remaining ingredients.