Ingredients:
• 453 g tiny new potatoes, quartered
• ¼ cup water
• ¼ cup picante sauce
• 1 – 2 tablespoons lime juice
• 1 tablespoon olive oil or salad oil
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 1 large tomato, seeded and chopped
• ½ cup sliced pitted ripe olives
• ¼ cup sliced green onions
• 1 tablespoon snipped cilantro or parsley
Method:
- In a 2-quart (2,27 liters) microwave-safe casserole micro-cook potatoes and water, covered, on 100-percent power (high) for 7 – 11 minutes or until potatoes are tender, stirring once. Drain.
- Meanwhile, in a small microwave-safe bowl combine picante sauce, lime juice, oil, salt, and pepper. Cook, uncovered, on high for 30 – 60 seconds or until heated through. Add sauce to cooked potatoes. Stir in tomato, olives, green onions, and cilantro or parsley; toss to coat. Makes 4 side-dish servings.
http://www.bhg.com/recipe/salads/hot-mexican-potato-salad/