Santa Fe Potato Salad

Side Dishes

6 medium White potatoes
1 package Taco Spices & seasoning; (1.23 oz)
1 can Whole kernel corn; (drained)
2/3 cup Sliced celery
2/3 cup Shredded carrots
2/3 cup Chopped red or green bell pepper
2 cans sliced ripe olives; drained (2 1/2 oz each)
1/2 cup Chopped red onion
2 Tomatoes; wedged, halved
1/2 cup Mayonnaise
1/2 cup Sour cream
1/2 cup Salsa

In large sauce pan cook potatoes in boiling water to cover until tender. Drain. Cool slightly, cut into cubes. In small bowl combine mayo, sour cream, salsa, and spices. Add to warm potatoes and toss gently to coat. Cover; refrigerate for at least 1 hour. Gently fold in remaining ingredients. Fridge until thoroughly chilled. You can play with the recipe if you want. You may leave out the olives and add shredded cheese. You may also use cherry tomatoes instead of slices.