Cinco De Mayo Salad

In a large pot, cover the potatoes with water and simmer covered, 20 minutes, or until tender.

Remove from heat, drain, and cool slightly.

Peel and cut the potatoes into ½ inch to ¾ inch cubes.

In a large bowl, combine the potatoes and corn.

Add the chilies, lime, olive oil and cilantro, toss.

Add the peppers, onions, avocado and seeds, toss.

Season with cumin and celery seed to taste .

Serve at room temperature or slightly chilled.