Santa Fe Potato Salad - cooking recipe

Ingredients

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

Preparation

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