Santa Fe Potato Salad

• 6 medium white potatoes
• 1/2 c. vegetable oil
• 1/2 c. red wine vinegar
• 1 pkg. Lawry's taco spices and seasonings
• 1 can whole kernel corn, drained
• 2/3 c. sliced celery
• 2/3 c. shredded carrot
• 2/3 c. chopped bell pepper
• 2 cans sliced ripe olives, drained
• 1/2 c. chopped red onion
• 2 tomatoes, wedged and halved

1. In large saucepan, cook potatoes in boiling water to cover until tender, about 40 minutes; drain.
2. Cool slightly; cut into cubes.
3. In small bowl, combine oil, vinegar and taco spices.
4. Add to warm potatoes and toss gently to coat.
5. Cover; refrigerate at least 1 hour.
6. Gently fold in remaining ingredients.
7. Refrigerate until thoroughly chilled.

white potatoes, vegetable oil, red wine vinegar, taco, whole kernel corn, celery, shredded carrot, bell pepper, olives, red onion, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=843812 (may not work)