Recipe - Warm Mexican Potato Salad

1 pound Small new potatoes;
quartered
One half cup Picante sauce
2 tablespoon Lime juice
One half teaspoon Salt
One half teaspoon Black pepper
One half teaspoon Ground red pepper or chile
of choice
1 lg Ripe tomato; chopped
One half cup Sliced pitted olives

All of these recipes stem from a Better Homes and Gardens "Hot & Spicy"
recipe magazine sent to me some months ago by a friend from Daytona. I'm
giving these with their prescribed spicy ingredients all of them can, of
course, be spiced up according to your likes/desires.

Boil potatoes until tender. While this is going on, combine picante sauce,
lime juice, salt, black pepper and ground chile in a bowl. Microwave 1
minute or until hot (you could also do this on the stove). Place potatoes
in serving bowl, add tomato and olives; pour sauce over all and stir to
coat. Serve immediately.

Posted to CHILEHEADS DIGEST by "Jonathan T. Smillie" jsmillie@protix.com
on Jul 07, 1999, converted by MM_Buster v2.0l.