South-of-the-Border Potato Salad (Makes: 8-10 servings) 4 large red potatoes (about 2 lbs.) 1/3 cup olive oil ¼ cup White House Apple Cider Vinegar 1 tablespoon sugar 1 ½ teaspoons chili powder 1 teaspoon seasoned salt 1/8 teaspoon hot sauce 1 (8-3/4 oz.) can whole kernel corn, or fresh corn from 2 ears ½ cup shredded carrot ½ cup chopped green pepper ½ cup sliced pitted olives 1 small onion, thinly sliced and separated into rings Leaf lettuce for garnish COOK potatoes in boiling water for 20-30 minutes or until tender. Drain potatoes and let cool to the touch. CUT potatoes into ½-inch cubes; place in a large bowl. COMBINE oil, vinegar, sugar, chili powder, seasoned salt, and hot sauce. POUR over potatoes, tossing gently. Cover with aluminum foil. Refrigerate for 1 hour. UNCOVER potato mixture; stir in corn, carrots, green peppers, olives and onions. SERVE in a lettuce-lined bowl. >> return to recipes