Chili Potato Salad - cooking recipe

Ingredients

4 cups red potatoes, diced, cooked and unpeeled
1 (15 ounce) can corn kernels, rinsed and drained
1/2 cup celery, sliced
1/2 cup red onion, chopped
2/3 cup red bell pepper, chopped
2 tablespoons salad oil
4 tablespoons cider vinegar
2 teaspoons chili powder
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
salt and pepper

Preparation

In a large bowl, combine potatoes, corn, celery, onion and bell pepper. Add oil, vinegar, chili powder, garlic and hot pepper sauce. Season to taste with salt and pepper.
If made ahead, cover and refrigerate for up to 1 day. Serve cold or at room temperature.