Lynn's Southwestern Salad
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
1/2 cup chopped onion
8 ounces 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
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.