Chicken Potato Salad - cooking recipe

Ingredients

1 1/2 lb. new potatoes
1/4 c. water
1/4 c. mayo
1/4 c. sour cream
1/4 c. salsa
1 1/2 c. cubed, cooked chicken
1 large tomato
1 (7 oz.) can kernel corn
1/2 c. chopped green pepper
2 Tbsp. green chilies
2 Tbsp. sliced ripe olives

Preparation

Place potatoes and water in a 2-quart microwave casserole. Cover and microwave on High for 10 to 12 minutes or until potatoes are tender; drain.
Mix mayo, sour cream and salsa.
Mix potatoes and remaining ingredients in a large bowl.
Fold in mayo mixture. Cover and refrigerate at least 2 hours.
Serve in lettuce-lined bowl and garnish with additional sliced ripe olives and shredded cheese, if desired.