Hot Mexican Potato Salad

Ingredients

• 1 lb whole tiny new potatoes quartered
• 14 c water
• 14 tsp salt
• 14 c picante sauce
• 1 to 2 Tbsp lime juice
• 1 Tbsp olive or salad oil
• 18 tsp pepper
• 1 large tomato seeded and chopped
• 12 c sliced pitted ripe olives
• 14 c sliced green onion
• 1 Tbsp snipped cilantro or parsley

Directions

1. In a 2-quart microwave-safe casserole micro-cook potatoes and water covered on 100 power for 9 to 11 minutes or until potatoes are tender stirring once
2. Drain