Ingredients
4 medium potatoes
1/2 cup oil
1/2 cup vinegar
2 to 3 teaspoon chili powder
1/2 teaspoon seasoned salt
1 cup frozen corn, cooked and drained
1/2 cup sliced green onions
1/2 cup sliced celery
1/2 cup chopped red bell pepper
15-1/2-ounce can pinto beans, drained
Directions
1 Peel potatoes and cut into 1/2-inch pieces.
2 In 2-quart saucepan, cook potatoes in boiling water until tender, about 10 to 15 minutes; drain.
3 In large bowl, combine oil, vinegar, chili powder, and seasoned salt.
4 Gently fold in cooked potatoes and remaining ingredients.
5 Cover; refrigerate 1 to 2 hours to blend flavors.
MAKES 10 servings
4 medium potatoes
1/2 cup oil
1/2 cup vinegar
2 to 3 teaspoon chili powder
1/2 teaspoon seasoned salt
1 cup frozen corn, cooked and drained
1/2 cup sliced green onions
1/2 cup sliced celery
1/2 cup chopped red bell pepper
15-1/2-ounce can pinto beans, drained
Directions
1 Peel potatoes and cut into 1/2-inch pieces.
2 In 2-quart saucepan, cook potatoes in boiling water until tender, about 10 to 15 minutes; drain.
3 In large bowl, combine oil, vinegar, chili powder, and seasoned salt.
4 Gently fold in cooked potatoes and remaining ingredients.
5 Cover; refrigerate 1 to 2 hours to blend flavors.
MAKES 10 servings