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