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Name: Warm Mexican Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: Mexican
Ingredients: 1/2 c Picante sauce; 1 lg Ripe tomato; chopped; 1/2 ts Black pepper; 1 lb Small new potatoes;; 1/2 ts Salt; 1/2 c Sliced pitted olives; 2 tb Lime juice; 1/2 ts Ground red pepper or chile

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INGREDIENTS

1/2 c Picante sauce
1 lg Ripe tomato; chopped
1/2 ts Black pepper
1 lb Small new potatoes;
1/2 ts Salt
1/2 c Sliced pitted olives
2 tb Lime juice
1/2 ts Ground red pepper or chile

Servings

INSTRUCTIONS

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. Im 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 CHILE-HEADS DIGEST by "Jonathan T. Smillie" on Jul 07, 1999,

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Nutrition

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Serving Size: 1 Serving (616g)
Recipe Makes: 1 servings

Calories: 50
Calories from Fat: 1 (2%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1002.1mg		35 %
Potassium 86.4mg		2 %
Total Carbohydrate 13.2g		4 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 8g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 50

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