Enough for a hungry crowd.

6 med. white potatoes
1/2 c. vegetable oil
1/2 c. red wine vinegar
1 (1.25 oz.) pkg. taco spices and seasonings
1 (7 oz.) can whole kernel corn, drained
2/3 c. sliced celery
2/3 c. shredded carrot
2/3 c. chopped red or green bell pepper
2 (2 1/4 oz.) cans 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 40 minutes; drain. Cool slightly; cut into cubes. In small bowl, combine oil, vinegar and taco spices 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. 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 mayonnaise, 1/2 cup dairy sour cream and 1/2 cup salsa. Mix with taco spices and seasonings and continue as above.