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Potato: Hot Mexican Potato Salad

Source of Recipe

Unkown


Recipe Introduction

Microwave Makes 4 servings

1 pound 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
1/8 tsp. pepper
1 large tomato, seeded and chopped
1/2 cup sliced pitted ripe olives
1/4 cup sliced green onions
1 tablespoon snipped cilantro or parsley

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
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 till heated through Add sauce to cooked potatoes. Stir in tomato, olives, green onions, and cilantro or parsley; toss to coat.

Nutrition facts per serving: 176 calories, 7 g total fat, 0 mg cholesterol, 3 g protein, 30 g carbohydrate, 183 mg sodium, 3 g fiber.