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. |