Make this salad mild to spicy depending on the picante dressing your choose.

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 & 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 microcook potatoes and water, covered, on 100% power (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 45-60 seconds or until heated through. Add sauce to cooked potatoes. Stir in tomato, olives, onion and cilantro or parsley; toss to coat. Makes 4 side dish servings.