Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 mediums | White potatos |
| 1 pack | (1.23 oz) Taco Spices & seasoning |
| 1 can | Whole kernal corn (drained) |
| ⅔ cup | Sliced celery |
| ⅔ cup | Shredded carrott |
| ⅔ cup | Chopped red or green bell pepper |
| 2 cans | (2 1/2 oz each) sliced ripe olives, drained |
| ½ cup | Chopped red onion |
| 2 \N | Tomatoes; wedged, halved |
| ½ cup | Mayonaise |
| ½ cup | Sour cream |
| ½ cup | Salsa |
In large sauce pan cook potatoes in boiling water to cover until tender.
Drain. Cool slightly, cut into cubes. In small bowl combine mayo, sour cream, salsa, and spices. Add to warm potatoes and toss gently to coat.
Cover; refridgerate for at least 1 hour. Gently fold in remaining ingredients. Fridge until thoughtly chilled.
You can play with the recipe if you want. I leave out the olives (yuk) but add shredded cheese. I also use cherry tomatoes instead of slices.
This has always been a big hit at picnics! >From the Great American Favorite Brand Name Cookbook published 1993 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Helen Edwards <hedwards@...> on Jul 15, 1997