Hot Mexican Potato Salad

• 1 pound tiny new potatoes, quartered
• 1/4 cup (60 ml) water
• 1/4 cup (60 ml) picante sauce
• 1 tbsp (15 ml) to 2 tbsp (30 ml) lime juice
• 1 tbsp (15 ml) olive oil or salad oil
• 1/4 tsp (1 ml) salt
• 1/8 tsp (1 ml). pepper
• 1 large tomato, seeded and chopped
• 1/2 cup (125 ml) sliced pitted ripe olives
• 1/4 cup (60 ml) sliced green onions
• 1 tbsp (15 ml) snipped cilantro or parsley

1. In a 2-quart microwave-safe casserole micro-cook potatoes and water, covered, on 100% power (high) for 7 to 11 minutes or till potatoes are tender, stirring once; drain.
2. Meanwhile, in a small microwave-safe bowl combine picante sauce, lime juice, oil, salt, and pepper.
3. Cook, uncovered, on high for 30 to 60 seconds or till heated through.
4. Add sauce to cooked potatoes.
5. Stir in tomato, olives, green onions, and cilantro or parsley; toss to coat.
6. Makes 4 side-dish servings.

potatoes, water, picante sauce, lime juice, olive oil, salt, pepper, tomato, olives, green onions, cilantro

Taken from online-cookbook.com/goto/cook/rpage/000E0B (may not work)