Santa fe potato salad

1 Servings

Ingredients

QuantityIngredient
6mediumsWhite potatos
1pack(1.23 oz) Taco Spices & seasoning
1canWhole kernal corn (drained)
cupSliced celery
cupShredded carrott
cupChopped red or green bell pepper
2cans(2 1/2 oz each) sliced ripe olives, drained
½cupChopped red onion
2Tomatoes; wedged, halved
½cupMayonaise
½cupSour cream
½cupSalsa

Directions

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