This is a wonderful potato salad to take to picnics because it has no mayonnaise in it and does not have to be kept chilled. And in my opinion, it tastes even better than the traditional gloopy white concoction If you can't handle the corn or olives, omit. Also, I was thinking of replacing the vinegar with lime juice next time for a little citrus kick...
TEX-MEX POTATO SALAD
1 1/2 -2 lb. potatoes 1/4 cup oil 1/4 cup water 1/4 cup white wine vinegar 1 Tbs. sugar 1&1/2 tsp. chili powder 1 tsp. seasoned salt 1/2 tsp. garlic salt 1/4 tsp. each cumin and hot sauce 1 - 12 oz. can seasoned corn 1 - 2&1/2 oz. can sliced olives 3/4 cup sliced green onions
Cut cooked potatoes into 3/4" cubes. Meanwhile, stir together oil, water, vinegar, sugar, chili powder, salt, garlic salt, cumin, and hot sauce. Pour over warm potatoes and mix well. Cover and refrigerate until cold. Then stir in corn, olives, and green onions. Cover and refrigerate as long as two days.