A vibrant and flavorful salad combining potatoes, corn, and a zesty chili dressing.
Boil the potatoes until tender, then drain and let cool.
Cut the potatoes into uniform pieces to ensure even cooking.
Dice the cooled potatoes, celery, onion, and bell pepper.
Use a sharp knife to achieve clean cuts and preserve the texture of the vegetables.
Combine the diced vegetables and corn in a large bowl.
Toss gently to avoid mashing the potatoes.
In a small bowl, whisk together olive oil, cider vinegar, chili powder, minced garlic, hot sauce, salt, and pepper.
Adjust the seasoning to your taste before adding to the salad.
Pour the dressing over the salad and toss to coat evenly.
Let the salad sit for 15 minutes to absorb the flavors.
Serve the salad cold or at room temperature.
Garnish with fresh herbs like parsley or cilantro for added freshness.
