Hot Mexican Potato Salad - cooking recipe

Ingredients

1 lb tiny new potatoes
1/4 cup picante sauce
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup roma tomato, chopped
1/2 cup black olives, sliced
2 green onions, sliced
1 tablespoon fresh cilantro, snipped

Preparation

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.