Ingredients:
- 4 large round red potatoes(about 2 pounds)
- 1/3 cup Extravagonzo Roasted Garlic Culinary Oil
- 1/4 cup white vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoons Dave’s Ancho Powder
- 1 teaspoon Garlic Peppercorn Seasoning
- 1/8 teaspoon Cheap Thrill Louisiana Cayenne Hot Sauce
- 1 (8 3/4-ounce) can whole kernel corn, drained
- 1 small carrot, shredded
- 1 (2.5-ounce) Crazy Jerry’s Jalapeno Stuffed Olives sliced
- 4 green onions, sliced
Instructions:
Cook red potatoes in boiling water to cover 20 to 30 minutes or until tender. Drain and cool to touch. Cut potatoes into cubes; place in a large bowl.
Whisk together Extravagonzo Roasted Garlic Culinary Oil and next 5 ingredients; pour over potato, tossing gently. Cover and chill 1 hour.
Stir in corn and next 3 ingredients.
