Mexican Potato Salad - cooking recipe

Ingredients

3 lbs small red potatoes, quartered
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped green onion
1 cup frozen corn, thawed
2/3 cup mayonnaise or 2/3 cup salad dressing
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 tablespoon cilantro

Preparation

Cook potatoes in boiling water 10-12 minutes or until fork-tender; drain; rinse with cold water; drain well.
In a large mixing bowl, mix mayonnaise (or salad dressing) and seasonings. Add potatoes, celery, pepper, onion, and corn. Gently mix all together to coat. Chill.