Tex-Mex Mixed Mini Potato Salad

The potatoes in this colorful salad are given a southern-style taste by tossing in such things as chili powder, lime juice, Tabasco sauce, corn and cilantro.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs  miniature potatoes, mixed (such as red, purple, white and yellow)
• 1⁄3 cup olive oil
• 2  garlic cloves, minced
• 2  teaspoons chili powder
• 1  teaspoon ground cumin
• 2  teaspoons lime zest, finely grated
• 2  tablespoons fresh lime juice
• 2  tablespoons  orange juice
• 2  teaspoons Tabasco sauce (to taste)
•  salt
• 3⁄4 cup corn kernel (fresh or frozen thawed)
• 1⁄2 cup celery, diced (about 1 medium rib)
• 1⁄2 cup red bell pepper, diced (about 1/2 medium pepper)
• 2  green onions, thinly sliced
• 1⁄4 cup fresh cilantro, chopped

Directions

1. Cut each potato lengthwise, into quarters. Gently boil the potatoes until just tender. Drain well and cool to room temerature.
2. Place the oil, garlic, chili powder, cumin, lime zest, lime juice, orange juice and Tabasco sauce in large salad bowl and whisk to combine.
3. Add the potatoes and remaining ingredients and toss to comine. Cover and refrigerate salad until ready to serve.
4. Gently toss the salad again before doing so, add a little more oil and/or citrus juice to the salad, if needed.