Sante Fe Potato Salad

5 medium white potatoes

1/2 C. vegetable oil

1/4 C. red wine vinegar

1 pkg. (1-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 pepper

2 cans (2.25 oz. each) sliced ripe olives, drained

1/2 C. chopped red onion

2 tomatoes, wedged and halved

In a large saucepan, cook potatoes in boiling water until tender. Drain. Let cool slightly and cube.

In a small bowl, combine oil, vinegar and Taco Seasoning.

Blend well. Add to warm potatoes and toss gently to coat.

Cover and refrigerate at least 1 hour.

Gently fold in remaining ingredients.

Chill thoroughly.