Warm mexican potato salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Small new potatoes; quartered |
| ½ | cup | Picante sauce |
| 2 | tablespoons | Lime juice |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Ground red pepper or chile of choice |
| 1 | large | Ripe tomato; chopped |
| ½ | cup | Sliced pitted olives |
Directions
All of these recipes stem from a Better Homes and Gardens "Hot & Spicy" recipe magazine sent to me some months ago by a friend from Daytona. I'm giving these with their prescribed spicy ingredients- all of them can, of course, be spiced up according to your likes/desires.
Boil potatoes until tender. While this is going on, combine picante sauce, lime juice, salt, black pepper and ground chile in a bowl. Microwave 1 minute or until hot (you could also do this on the stove). Place potatoes in serving bowl, add tomato and olives; pour sauce over all and stir to coat. Serve immediately.
Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie" <jsmillie@...> on Jul 07, 1999, converted by MM_Buster v2.0l.