Tex-Mex Potato Salad

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photo by:kraft

Take a classic potato salad, add familiar Tex-Mex favorites—like corn and green chiles—and you're fiesta-ready.

time

prep:

20 min

total:

3 hr 20 min

servings

total:

12 servings, about 1/2 cup each

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What You Need

cups quartered small red potatoes (peeled or unpeeled)

2/3

cup MIRACLE WHIP or MIRACLE WHIP Light Dressing

tsp. chili powder

tsp. onion powder

1/4

tsp. salt

1/8

tsp. black pepper

can (11 oz.) whole kernel corn, drained

can (4 oz.) chopped green chiles, undrained

1/2

cup chopped celery

1/2

cup chopped red pepper

Make It

COOK potatoes in boiling water 15 minutes or just until potatoes are tender; drain.

MIX dressing and seasonings in large bowl. Add remaining ingredients; mix lightly. Cover.

REFRIGERATE several hours or overnight.

Kraft Kitchens Tips

Substitute

Substitute 1-1/2 cups frozen whole kernel corn, thawed and drained, for the drained canned corn.

Use Your Microwave

To cook the potatoes in the microwave, place quartered potatoes and 1/3 cup water in 3-quart microwavable casserole; cover. Microwave on HIGH 14 to 16 minutes or just until potatoes are tender, stirring after 8 minutes. Drain.

Special Extra

Add 1/2 tsp. ground cumin to the dressing mixture before tossing with the potatoes.

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a cook

posted:9/29/2003

Have now made this a couple of times and it's always a hit. The different colors look great and the celery adds a nice crunch. It can be made as hot or mild as you like.

a cook

posted:8/23/2003

My husband is not usually a potato salad fan, but he enjoyed this recipe. Full of flavor and simple to make.

grammiems

posted:8/12/2003

Thought it was bland, seemed like something was missing.

a cook

posted:8/6/2003

a cook

posted:8/5/2003

This recipe really did not appeal to me..We are not big on tex mex in our potatoe salad....keep sending the recipes though...I enjoy them..This is only the second one I received so far...the first one was a fritatta and it was excellent.....

a cook

posted:8/5/2003

jmnast2000