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Chili Style Potato Salad Recipe
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Chili powder||1 1⁄2 Teaspoon|
|Seasoned salt||1 Teaspoon (Bottled)|
|Hot pepper sauce||1 Dash|
|Canned whole kernel corn||8 Ounce, drained (1 Can)|
|Onion||1 Small, thinly sliced and separated into rings|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1674 Calories from Fat 694
% Daily Value*
Total Fat 97 g149.8%
Saturated Fat 4 g19.8%
Trans Fat 1.3 g
Cholesterol 0 mg
Sodium 2688.9 mg112%
Total Carbohydrates 196 g65.3%
Dietary Fiber 28.6 g114.4%
Sugars 44.1 g
Protein 21 g42.3%
Vitamin A 302.8% Vitamin C 348.5%
Calcium 76% Iron 165%
*Based on a 2000 Calorie diet
Drain, peel, and cut into cubes.
Combine oil, vinegar, sugar, chili powder, seasoned salt, and hot pepper sauce.
Add to warm potatoes; toss gently to coat.
Cover and chill 1 hour.
Combine corn, onion, carrot, green pepper, and olives.
Fold into chilled potatoes.
Garnish with additional halved ripe olives