Mexican Potato Salad - Motojicho.us

12 oz peeled cooked potatoes (red or white), cut into cubes         ½ medium tomato, cut into 4 or more wedges

¼ cup diced red bell pepper                                                             ¼ cup drianed whole-kernel corn

2 Tbsp each: diced red onion and celery                                         4 pitted black olives, sliced

1 ½ tsp seeded & minced chili (serrano or jalapeno)                       1 tsp chili powder

1 Tbsp plus 1½ tsp red wine vinegar                                                  2 Tbsp vegetable oil

½ tsp salt and a dash of pepper

Directions:

In salad bowl combine potatoes, tomato, bell pepper, corn, onion, celery, olives and chili powder.  In small bowl combine remaining ingredients; pour over salad and toss to coat.  Cover with plastic wrap and refrigerate for at least 2 hours before serving.  Toss again just before serving.