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Hot Mexican Potato Salad Recipe | |
Vegetable | |
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Ingredients:
1 pound tiny new potatoes, quartered1/4 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 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
Directions:
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. Makes 4 side-dish servings. Nutrition facts per serving: 176 calories, 7 g total fat, 0 mg cholesterol, 3 g protein, 30 g carbohydrate, 331 mg sodium, 3 g fiber.
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