Place potatoes in a large pot of salted water. Bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are fork-tender but not mushy. Remove from heat and drain. Allow to cool. Break potatoes with fingers or a wooden spoon.

Meanwhile, bring a small saucepan of water to a boil. Add corn and blanch 3 minutes. Drain and allow to cool.

In a small bowl, combine yogurt, mayonnaise and sour cream. Stir in lime juice, vinegar, chives, Jalapenos, salt and pepper.

Combine all ingredients in a large bowl and allow flavors to marinate overnight in the refrigerator.

Attached to story "Potato Salad" by Carol Ward; syndicated by Knight

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