Hot Mexican Potato Salad - cooking recipe

Ingredients

1 lb. whole tiny new potatoes, quartered
1/4 c. water
1/4 tsp. salt
1/4 c. picante sauce
1 to 2 Tbsp. lime juice
1 Tbsp. olive or salad oil
1/8 tsp. pepper
1 large tomato, seeded and chopped
1/2 c. sliced, pitted ripe olives
1/4 c. sliced green onion
1 Tbsp. snipped cilantro or parsley

Preparation

In a 2-quart, microwave-safe casserole, micro-cook potatoes and water, covered, on 100% power for 9 to 11 minutes or until potatoes are tender, stirring once.
Drain.