6 med. white potatoes
1/2 c. vegetable oil
1/2 c. red wine vinegar
1 pkg. (1.25 oz.) Lawry's taco spices and seasonings
1 can (7 oz.) whole kernel corn, drained
2/3 c. sliced celery
2/3 c. shredded carrot
2/3 c. chopped red or green bell peppers
2 c. (2 1/4 oz. each) sliced ripe olives, drained
1/2 c. chopped red onion
2 tomatoes, wedged and halved

In large saucepan, cook potatoes in boiling water to cover until tender, about 4 minutes; drain. Cool slightly; cut into cubes. In small bowl, combine oil, vinegar and taco spice and 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. Presentation: serve in lettuce lined bowl with hamburgers or deli sandwiches.

Creamier version: prepare potatoes as above. Replace the vinegar and oil with 1/2 cup each mayonnaise, dairy sour cream and salsa. Mix with taco spices and seasonings and continue as above.