Hot Mexican Potato Salad

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Hot Mexican Potato Salad

 

1 pound new potatoes, quartered or tiny whole potatoes

1/4 cup water

1/4 cup picante sauce

2 tablespoons lime juice

1 tablespoon olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

1 large tomato, seeded, chopped

1/2 cup black olives, pitted, sliced

1/4 cup sliced green onions

1 tablespoon snipped parsley

 

In a 2-quart microwave safe casserole micro-cook

potatoes and water, covered, on 100% power for 9 to 11

minutes, or until potatoes are tender, stirring once.

Drain.

Meanwhile, in a small microwave safe bowl, combine

Pace picante sauce, lime juice, oil, salt and pepper.

Cook, uncovered, on high for 45 to 60 seconds or until

heated through. Add sauce to cooked potatoes. Stir in

tomato, olives, onion and parsley; toss to coat.

Serves 4.

 

 

 

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