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Hot mexican potato salad

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Ingredients/Components

salt - 1/4 tsp
water - 1/4 c
lime juice - 1 2
pepper - 1/8 tsp
sliced green onion - 1/4 c
picante sauce - 1/4 c
large tomato, seeded and chopped - 1 item
olive or salad oil - 1 Tbsp
sliced, pitted ripe olives - 1/2 c
snipped cilantro or parsley - 1 Tbsp
whole tiny new potatoes, quartered - 1 lb

How to make hot mexican potato salad:

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 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 cilantro or parsley. Toss to coat. Makes 4 side-dish servings.

Recipe categories: Potato, Vegetables, North american.

Rating:

Average rating: 4, total votes: 4

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