Tex-Mex Potato Salad

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Tex-Mex Potato Salad

 

5 cups quartered small red potatoes (peeled or unpeeled)

3/4 cup Veganaise

1 tsp. chili powder

1 tsp. onion powder

1 can (11 oz.) whole kernel corn, drained

1 can (4 oz.) chopped green chilies, undrained

1/2 cup chopped celery

1/2 cup chopped red pepper

Salt

 

Cook potatoes in boiling water 15 minutes or just until potatoes are tender;

drain. Mix dressing and seasonings in large bowl. Add potatoes, corn, chilies,

celery and red pepper; mix lightly.

Season with salt to taste; cover. Refrigerate several hours or overnight.

 

 

" Friendship is a strong and habitual inclination. . .to promote the good and

happiness of one another. " ~Budgell

 

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