Tex-Mex Potato Salad Recipe
Picnic Recipes From Razzle Dazzle Recipes


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 tender; drain.

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.

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