Tex-Mex Potato Salad
5 cups quartered small red potatoes (peeled or unpeeled)
3/4 cup MIRACLE WHIP or MIRACLE WHIP Light Dressing
1 tsp. chili powder
1 tsp. onion powder
1 can (11 oz.) whole kernel corn, drained
1 can (4 oz.) chopped green chilies, undrained
1/2 cup chopped celery
1/2 cup chopped red pepper
Salt and black pepper
Cook potatoes in boiling water 15 minutes or just until potatoes are
Mix dressing and seasonings in large bowl. Add
potatoes, corn, chilies, celery and red pepper; mix lightly. Season with
salt and black pepper to taste; cover.
Refrigerate several hours or overnight.