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Calico Potato Salad

by Alice Shelagh McEachern

Bring this award-winning potato salad with you on picnics, to cookouts, and to barbeques.

For the Dressing:
1/2 cup olive oil
1/4 cup vinegar
1 1/2 tsp. chili powder
1 tsp. salt
Dash of hot pepper sauce

For the Salad:
2 lb. red potatoes, peeled, cooked, and cubed
1 1/2 cups cooked whole-kernel corn
1 cup shredded carrot
1/2 cup chopped red onion
1/2 cup diced green pepper
1/2 cup diced red pepper
1/2 cup sliced olives

For the Dressing:
• Combine all the ingredients. Cover and chill.

For the Salad:
• In a large bowl, combine all the ingredients.

To Assemble:
• Combine the salad and the dressing and toss to mix.

Makes 14 servings