Hot Mexican Potato Salad

Hot Mexican Potato Salad

Rating: 41

Ingredients

  • 1 pound tiny new potatoes, quartered
  • 1/4 cup (60 ml) water
  • 1/4 cup (60 ml) picante sauce
  • 1 tbsp (15 ml) to 2 tbsp (30 ml) lime juice
  • 1 tbsp (15 ml) olive oil or salad oil
  • 1/4 tsp (1 ml) salt
  • 1/8 tsp (1 ml). pepper
  • 1 large tomato, seeded and chopped
  • 1/2 cup (125 ml) sliced pitted ripe olives
  • 1/4 cup (60 ml) sliced green onions
  • 1 tbsp (15 ml) snipped cilantro or parsley

Instructions

  • 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.
  • Comments
  • 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.
http://www.purecountrymeats.com/hot-mexican-potato-salad/

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