Mexican Potato Salad

I love potato salad and we make a ton of it in the summer time. This is my Mexican version which i have adjusted to my tastes. I always add more of the spices to another bowl for my hubby. He loves his hot so adjust it however you need to to suit your tastes. I make mine the night before so the flavor have plenty of time to blend.

Ingredients:

3 lbs small red potatoes, quartered

1/2 cup chopped celery

1/2 cup chopped green pepper

1/2 cup chopped onion

1 cup frozen corn, thawed

2/3 cup mayonnaise or 2/3 cup salad dressing whichever you prefer

1/4 teaspoon chili powder

1/2 teaspoon ground cumin

1 tablespoon cilantro

1/2 cup roasted jalapeno peppers

 1 tbsp mustard. ( I add this simply because I grew up with mustard potato and it's look thing with me)

 3 boiled eggs, chopped.

Directions:

1.  Cook potatoes in boiling water 10-12 minutes or until fork-tender; drain; rinse with cold water; drain well.
2. In a large mixing bowl, mix mayonnaise (or salad dressing) and seasonings. Add potatoes, celery, pepper, onion, and corn. Gently mix all together to coat. Chill