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    Creamy Santa Fe Potato Salad

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    List of Ingredients

    6 medium white potatoes
    1/2 cup mayonnaise
    1/2 cup sour cream
    1/2 cup salsa
    1 package Taco Seasoning Mix
    1 can (7 oz.) whole kernel corn (drained)
    2/3 cup sliced celery
    2/3 cup shredded carrot
    2/3 cup chopped green pepper
    2 cans (2-1/4 oz. each) sliced ripe olives (drained)
    1/2 cup chopped red onion
    2 tomatoes (cut into wedges)


    In a large saucepan, cook potatoes in boiling water to cover until tender, about 40 minutes; drain. Cool slightly; cut into cubes. In a small saucepan, combine mayonnaise, sour cream, salsa and taco seasonings. Add to warm potatoes and toss gently to coat. Cover; refrigerate at least 1 hour. Gently fold in remaining ingredients. Refrigerate until thoroughly chilled.
    Makes 10 servings.




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