Hot Mexican Potato Salad



Servings: 4

  • 1 lb tiny new potatoes, quartered
  • 1/4 cup water
  • 1/4 cup  picante sauce
  • 1 to 2 tablespoons  lime juice
  • 1 tablespoon  olive oil or salad oil
  • 1/4 teaspoon  salt
  • 1/8 teaspoon pepper
  • 1 large tomato, seeded and chopped
  • 1/2 cup sliced pitted ripe olives
  • 1/4 cup  sliced green onion
  • 1 tablespoon snipped cilantro or parsley


In a 2-quart microwave-safe casserole micro-cook potatoes and water, covered, on 100-percent power (high) for 7 to 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 to 60 seconds or until heated through. Add sauce to cooked potatoes. Stir in tomato, olives, green onions, and cilantro or parsley; toss to coat.