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Taco Potato Salad

3 pounds red potatoes, cooked, cooled, cubed

In a jar, mix and shake up:
1/3 cup vegetable oil
¼ cup cider vinegar
1 tblsp. sugar
1 package taco seasoning mix

Pour over potatoes and toss to coat.
Cover and refrigerate to chill.

When ready to serve, mix in:
1 can whole kernel corn, drained
1 small can sliced, ripe olives, drained
½ cup minced fresh cilantro
¼ cup diced, green onion

Notes:
Sprinkle with shredded cheddar cheese or top with diced tomatoes.
Like it cool and creamy? Stir in low fat sour cream to taste.

 

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