Tex-Mex Mixed Mini Potato Salad

• 1 12 lbs miniature potatoes, mixed (such as red, purple, white and yellow)
• 13 cup olive oil
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 2 teaspoons lime zest, finely grated
• 2 tablespoons fresh lime juice
• 2 tablespoons orange juice
• 2 teaspoons Tabasco sauce (to taste)
• salt
• 34 cup corn kernel (fresh or frozen thawed)
• 12 cup celery, diced (about 1 medium rib)
• 12 cup red bell pepper, diced (about 1/2 medium pepper)
• 2 green onions, thinly sliced
• 14 cup fresh cilantro, chopped

1. Cut each potato lengthwise, into quarters.
2. Gently boil the potatoes until just tender.
3. Drain well and cool to room temerature.
4. Place the oil, garlic, chili powder, cumin, lime zest, lime juice, orange juice and Tabasco sauce in large salad bowl and whisk to combine.
5. Add the potatoes and remaining ingredients and toss to comine.
6. Cover and refrigerate salad until ready to serve.
7. Gently toss the salad again before doing so, add a little more oil and/or citrus juice to the salad, if needed.

potatoes, olive oil, garlic, chili powder, ground cumin, lime zest, lime juice, orange juice, tabasco sauce, salt, corn kernel, celery, red bell pepper, green onions, fresh cilantro

Taken from www.food.com/recipe/tex-mex-mixed-mini-potato-salad-460324 (may not work)