4 medium white or red potatoes
3 Tbsp olive oil
1/4 cup red wine vinegar
1 pkg taco seasoning mix
1 cup whole kernel corn, frozen, thawed
1/2 cup sliced celery
2/3 cup shredded carrots
2/3 cup coarsely chopped red or orange bell peppers
1 - 15 oz can pitted ripe olives, drained and halved lengthwise
1/4 (or more to taste) cup chopped red onion
1 cup grape tomatoes, sliced lengthwise if desired
In large saucepan, cook potatoes in boiling water to cover until tender; drain. Cool slightly; cut into cubes. In small bowl, combine oil, vinegar, and taco seasoning. Add to warm potatoes; toss gently to coat. Cover and refrigerate at least 1 hour to allow potatoes to absorb flavors. Gently fold in remaining ingredients. Refrigerate until thoroughly chilled.