4 potatoes, peeled and cubed
1 cup salsa
2 teaspoons salt
2 teaspoons garlic powder
1/2 teaspoon onion powder
1/4 cup vegetable oil
1/2 teaspoon vinegar
1/2 teaspoon ground black pepper
1/4 teaspoon dried basil
1/4 cup finely chopped celery
2 black olives, halved
In a large resealable plastic bag, mix potatoes, salsa, salt, garlic powder, onion powder, vegetable oil, vinegar, black pepper, celery, and olive slices. Refrigerate a few minutes before serving.
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