Sante Fe Potato Salad
5 medium white potatoes
1/2 C. vegetable oil
1/4 C. red wine vinegar
1 pkg. (1-oz.) Lawry’s Taco Spices and Seasonings
1 can (7-oz.) whole kernel corn, drained
2/3 C. sliced celery
2/3 C. shredded carrot
2/3 C. chopped red or green bell pepper
2 cans (2.25 oz. each) sliced ripe olives, drained
1/2 C. 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 remaining ingredients.