"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mexican Potato Salad Recipe

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This recipe for Mexican Potato Salad, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, June 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 medium potatoes, peeled and cubed
1/2 cup oil
1/3 cup vinegar
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 (7 oz) can corn
1/2 cup shredded carrot
1/4 cup chopped red onion

Directions:
Directions:
In saucepan, cook potatoes in boiling water about 35 minutes; drain.

In small bowl, combine oil, vinegar, chili powder, salt, and pepper sauce; add to warm potatoes tossing gently. Cover; refrigerate at least 1 hour.

Gently fold in remaining ingredients.

Serve chilled.

Number Of Servings:
Number Of Servings:
12

 

 

 

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