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 or salad oil
1/4 tsp. salt
1/8 tsp. pepper
1 lg. tomato, seeded and chopped
1/2 c. sliced, pitted ripe olives
1/4 c. sliced green onion
1 tbsp. snipped cilantro or parsley

In a 2 quart microwave safe casserole micro-cook potatoes and water, covered on 100% power for 9 to 11 minutes or until tender. Stir once, drain in small bowl.

Combine picante sauce, lime juice, oil, salt and pepper. Cook uncovered on high 45 to 60 seconds. Add sauce to cooked potatoes. Stir in tomatoes, olives, onions and cilantro or parsley. Toss to coat. 4 servings.