Calico Potato Salad

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Servings: 14 Difficulty: Intermediate
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A vibrant, chunky potato salad with a sweet, tangy, and slightly spicy vinaigrette dressing
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This Calico Potato Salad is a colorful and hearty side dish that stands out with its bright mix of vegetables and bold dressing. Unlike creamy mayonnaise-based salads, this version uses a zesty blend of olive oil, vinegar, sugar, and chili powder to coat tender cubed potatoes, sweet corn, shredded carrots, crisp peppers, and olives. The result is a refreshing balance of sweet, tangy, and spicy flavors with a satisfying crunch. It’s perfect for summer picnics, potlucks, or as a light lunch. The flavors meld beautifully when chilled, making it an ideal make-ahead dish for any gathering.

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Calico Potato Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 14 Calories: 287.5

Description

This Calico Potato Salad is a colorful and hearty side dish that stands out with its bright mix of vegetables and bold dressing. Unlike creamy mayonnaise-based salads, this version uses a zesty blend of olive oil, vinegar, sugar, and chili powder to coat tender cubed potatoes, sweet corn, shredded carrots, crisp peppers, and olives. The result is a refreshing balance of sweet, tangy, and spicy flavors with a satisfying crunch. It&# 226;€™s perfect for summer picnics, potlucks, or as a light lunch. The flavors meld beautifully when chilled, making it an ideal make-ahead dish for any gathering.

Ingredients

Directions

  1. Peel and cube the red potatoes into 1/2-inch pieces.
  2. Place potatoes in a large pot of salted water and bring to a boil.
  3. Cook potatoes for 15-20 minutes until tender but firm, then drain and rinse with cold water.
  4. While potatoes cool, shred the carrot, dice the green and red peppers, chop the red onion, and slice the olives.
  5. In a large salad bowl, combine the cooled potatoes, corn, carrot, onion, green pepper, red pepper, and olives.
  6. In a small jar or bowl, whisk together olive oil, vinegar, sugar, chili powder, and salt until the sugar is dissolved.
  7. Pour the dressing over the potato mixture and toss gently to coat all ingredients evenly.
  8. Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld before serving.

Nutrition Facts

Servings 14

Amount Per Serving
Calories 287.5kcal
% Daily Value *
Total Fat 30.2g47%
Saturated Fat 4.2g22%
Cholesterol 0.0mg0%
Sodium 4918.7mg205%
Total Carbohydrate 4.7g2%
Dietary Fiber 0.6g3%
Sugars 3.9g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, calico, chili, corn, dressing, olive oil, picnic, potato salad, side dish, spicy, tangy, vegan, vegetable salad, vinaigrette, summer salad, healthy side
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