Succulent Southwest Potato 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

1. Place the potatoes in a medium pan 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. 2. In a small glass jar, combine the oil, vinegar, chile powder, and hot sauce and shake vigorously. Pour over the potatoes and toss gently.
3. Add the remaining ingredients and toss gently. Refrigerate for 1 hour before serving.

Serves 6