Tex Mex Potato Salad With Roasted Corn

• red potatoes↗3 lbs

  cooked and cubed

• whole kernel corn↗2 cans

  drained

• chili powder↗2 1⁄2 teaspoons

  divided

• light mayonnaise↗1 cup
• salt↗1⁄2 teaspoon
• pepper↗1⁄2 teaspoon
• lime↗1

  juice of

• roasted red peppers↗1 jar

  drained and chopped

• sliced black olives5 1⁄2 ounces

  partially drained

• green onions↗6 -8

  thinly sliced

• fresh cilantro↗1⁄4 cup

  chopped

• fresh parsley↗1⁄4 cup

  chopped

Step-by-step instructions

1. 1

   In a 400% oven, roast one can of corn with 1/2 teaspoons chili powder for 15 minutes, stirring twice. Set aside.

2. 2

   In a large bowl, mix mayonaisse, remaining chili powder, salt, pepper, and lime juice. Mix well. Add potatoes, peppers, olives, remaining can of corn, green onions, cilantro, and parsley. Mix well. Cover & chill.

3. 3

   To serve, garnish with roasted corn.