Hot Mexican Potato Salad
Recipe from Better Homes and Gardens

Picante sauce and lime juice give a kick to this potato salad. Cooking the potatoes in the microwave keeps the prep time under 20 minutes.


Hot Mexican Potato Salad

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Servings: Makes 4 side-dish servings.
Prep Time: 10 mins
Total Time: 18 mins
Related Categories: Low Calorie, Mexican Salads
 
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Ingredients
  • 1  pound
    tiny new potatoes, quartered
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  • 1/4  cup
    water
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  • 1/4  cup
    picante sauce
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  • 1  to 2 tablespoons
    lime juice
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  • 1  tablespoon
    olive oil or salad oil
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  • 1/4  teaspoon
    salt
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  • 1/8  teaspoon
    pepper
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  • 1  large
    tomato, seeded and chopped
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  • 1/2  cup
    sliced pitted ripe olives
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  • 1/4  cup
    sliced green onions
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  • 1  tablespoon
    snipped cilantro or parsley
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Directions
1.
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.
2.
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. Makes 4 side-dish servings.
Nutrition information
Calories 176, Total Fat 7 g, Cholesterol 0 mg, Sodium 331 mg, Carbohydrate 30 g, Fiber 3 g, Protein 3 g. Daily Values: Vitamin C 52%. Percent Daily Values are based on a 2,000 calorie diet
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