5 cups quartered small red potatoes (peeled or unpeeled)
2/3 cup MIRACLE WHIP or MIRACLE WHIP Light Dressing
1 tsp. chili powder
1 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
1 can (11 oz.) whole kernel corn, drained
1 can (4 oz.) chopped green chiles, undrained
1/2 cup chopped celery
1/2 cup chopped red pepper
Cook potatoes in boiling water 15 minutes or just until potatoes are tender; drain.
Mix dressing and seasonings in large bowl. Add remaining ingredients; mix lightly. Cover.
Refrigerate several hours or overnight.
Substitute 1-1/2 cups frozen whole kernel corn, thawed and drained, for the drained canned corn.
Use Your Microwave
To cook the potatoes in the microwave, place quartered potatoes and 1/3 cup water in 3-quart microwavable casserole; cover. Microwave on HIGH 14 to 16 minutes or just until potatoes are tender, stirring after 8 minutes. Drain.
Add 1/2 tsp. ground cumin to the dressing mixture before tossing with the potatoes.