Mexican Potato Salad - cooking recipe

Ingredients

1/2 cup salsa
1/4 cup lime juice
2 tablespoons corn oil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 lbs potatoes, cut in chunks & boiled until tender
2 1/2 cups tomatoes, chopped
1 cup mushroom, sliced
2 tablespoons parsley (I always use parsley) or 2 tablespoons cilantro, chopped (I always use parsley)

Preparation

In a small pan, combine the salsa, lime juice, oil, salt, & cayenne. Cook uncovered until heated through.
Add to everything else and toss well.