1 lb. whole tiny new potatoes, quartered
1/4 c. water
1/4 c. picante sauce
1-2 tbsp. lime juice
1 tbsp. olive oil
1/4 tsp. salt
1/8 tsp. pepper
1 tomato, seeded and chopped
1/2 c. sliced pitted ripe olives
1/4 c. sliced green onion
1 tbsp. parsley

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

Meanwhile, in a small microwave-safe bowl, combine picante sauce, lime juice, oil, salt, and pepper. Cook, uncovered, on high for 45 to 60 seconds or until heated through. Add sauce to cooked potatoes. Stir in tomato, olives, onion and parsley; toss to coat.