Hot Mexican Potato Salad

Recipe Ingredients

1 lb	454g / 16oz	New potatoes - quartered
		(or tiny whole potatoes)
1/4 cup	59ml	Water
1/4 cup	59ml	Pace picante sauce
2 tablespoons	30ml	Lime juice
1 tablespoon	15ml	Olive oil
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
1 teaspoon	5ml	Tomato - seeded, chopped (large)
1/2 cup	118ml	Black olives - pitted, sliced
1/4 cup	15g / 0.5oz	Sliced green onions
1 tablespoon	15ml	Snipped parsley

Recipe Instructions

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.

Source:
Better Homes And Gardens Magazine - ???, 199? issue

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