Warm mexican potato salad

Yield: 1 servings

Measure 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

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.

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