Tex-Mex Potato Salad

5 cups quartered small red potatoes (peeled or unpeeled)
2/3 cup mayo Light Dressing
1 tsp. chili powder
1 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
1 can (11 oz.) whole kernel corn, drained
1 can (4 oz.) chopped green chilies, undrained
1/2 cup chopped celery
1/2 cup chopped red pepper

COOK potatoes in boiling water 15 minutes or just until potatoes are tender; drain.
MIX dressing and seasonings in large bowl. Add remaining ingredients; mix lightly. Cover.
REFRIGERATE several hours or overnight