Hot Mexican Potato Salad
photo by twissis
- Ready In:
- Boil potatoes in water, then simmer for 15 to 20 minutes (or until just cooked - try not to over cook) Drain and cut into quarters when cooled down.
- Meanwhile, combine picante sauce, lime juice, oil, salt & pepper in a small microwave safe bowl. Cook, uncovered, on high for one minute or until heated through.
- Add sauce to cooked potatoes. Stir in tomatoes, olives, green onion and cilantro. Toss to coat and serve.
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I made a full recipe as written, but used white potatoes as I had them on hand & the red ones are lrg here anyway. You are so right that it is flavorful & colorful, but it also has great texture & is low-cal + low-fat. It would be perfect for a Tex-Mex meal nite or patio party & w/no egg or mayo is also ideal for those w/allergies or diet limitations. It is versatile & can be expanded w/adds like bell pepper & cheese (which I added as a garnish). In fact, it is just an all-around *winner* for me! Thx for sharing this recipe w/us. :-)