Mexican Style Potato Salad - cooking recipe

Ingredients

4 potatoes
water
1/2 c. oil
1/3 c. vinegar
2 tsp. chili powder
1/2 tsp. seasoned salt
1 c. frozen corn
1/2 c. onions, sliced
1/2 c. celery, sliced
1/2 c. red pepper, chopped
1 can pinto beans, rinsed and drained
1/4 c. black olives

Preparation

Peel potatoes; cut into cubes.
Place in medium saucepan with water; cook until done.
Drain and cool.
Combine oil, vinegar, chili powder and seasoned salt; blend well.
Add all remaining ingredients, except potatoes.
Mix well.
Fold in potatoes. Cover; refrigerate for 1 to 2 hours.