Tex-Mex Potato Salad

Ingredients

• 0.1 tsp pepper black
• 4 oz chiles green undrained chopped canned
• 0.5 cup celery chopped
• 1 tsp chili powder 
• 0.7 cup miracle whip dressing light
• 1 tsp onion powder 
• 0.5 cup bell pepper red chopped
• 5 cups potatoes red peeled unpeeled quartered ( or )
• 0.3 tsp salt 
• 11 oz kernel corn whole drained canned

Equipment

• bowl

Directions

1. Cook potatoes in boiling water 15 minutes or just until potatoes are tender; drain.
2. Mix dressing and seasonings in large bowl.
3. Add remaining ingredients; mix lightly. Cover.
4. Refrigerate several hours or overnight.