1 lb. tiny new red potatoes, quartered
1/4 c. water
1/4 c. picante sauce
1 to 2 tbsp. lime juice
1 tbsp. olive or salad oil
1/4 tsp. salt
1/8 tsp. pepper
1 lg. tomato, chopped
1/2 c. pitted ripe olives
1/4 c. green onions, sliced
1 tbsp. cilantro or parsley

In a 2 quart microwave safe casserole bowl, cook potatoes on high 9 to 11 minutes or until tender - stirring once. Drain, meanwhile, in a small bowl combine picante sauce, lime juice, oil, salt and pepper. Cook uncovered, 45 to 60 seconds. Add sauce to cooked potatoes. Stir in tomato, olives, onions and parsley; toss to coat. Serves: 4 side dishes.