Recipe - Santa Fe Potato Salad

6 md White potatos
1 pack (1.23 oz) Taco Spices &
seasoning
1 cn Whole kernal corn (drained)
2/3 cup Sliced celery
2/3 cup Shredded carrott
2/3 cup Chopped red or green bell
pepper
2 cn (2 One half ounce each) cut or sliced up ripe
olives, drained
One half cup Chopped red onion
2 Tomatoes; wedged, halved
One half cup Mayonaise
One half cup Sour cream
One half 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@ici.org on Jul 15, 1997