Sante Fe Potato Salad
5 medium white
1/2 Cup vegetable oil
1/4 Cup red wine vinegar
1 pkg. (1-oz) Lawry's Taco Spices and Seasonings
1 can (7-oz) whole kernel corn, drained
2/3 Cup sliced celery
2/3 Cup shredded carrot
2/3 Cup chopped red or green bell pepper
2 cans (2.25 oz each) sliced ripe olives, drained
1/2 Cup chopped red onion
2 tomatoes, wedged and halved
In a large saucepan, cook potatoes in boiling water until tender. Drain. Let
cool slightly and cube.
In a small bowl, combine oil, vinegar and Taco Seasoning.
Blend well. Add to warm potatoes and toss gently to coat.
Cover and refrigerate at least 1 hour. Gently fold in