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Salads & sides

Tex-Mex Potato Salad

Tex-Mex Potato Salad recipe
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

5
cups  quartered small red potatoes (peeled or unpeeled)
2/3
cup  MIRACLE WHIP or MIRACLE WHIP Light Dressing
1
tsp.  chili powder
1
tsp.  onion powder
1/4
tsp.  salt
1/8
tsp.  black pepper
1
can  (11 oz.) whole kernel corn, drained
1
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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