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Calico Potato Salad

Calico Potato Salad recipe image
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;ÂÂs 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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 14
Calories: 287.5
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 1/2 cup Olive oil
  • 1/4 cup Vinegar
  • 1 tablespoon Sugar
  • 1 1/2 teaspoon Chili powder
  • 1 teaspoon Salt, optional
Directions
  1. 1
    Peel and cube the red potatoes into 1/2-inch pieces.
  2. 2
    Place potatoes in a large pot of salted water and bring to a boil.
  3. 3
    Cook potatoes for 15-20 minutes until tender but firm, then drain and rinse with cold water.
  4. 4
    While potatoes cool, shred the carrot, dice the green and red peppers, chop the red onion, and slice the olives.
  5. 5
    In a large salad bowl, combine the cooled potatoes, corn, carrot, onion, green pepper, red pepper, and olives.
  6. 6
    In a small jar or bowl, whisk together olive oil, vinegar, sugar, chili powder, and salt until the sugar is dissolved.
  7. 7
    Pour the dressing over the potato mixture and toss gently to coat all ingredients evenly.
  8. 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
Read it online: https://www.chefs-mate.com/recipe/calico-potato-salad/