Warm Salsa Potato Salad

A tasty combo of corn- and- black- bean salsa and pico de gallo infuses potato salad with a big pop of southwest seasoning with only a handful of ingredients

1 ( 24 oz.) pkg. baby red

potatoes, quartered 1 cup store-bought cornand-black-bean salsa, preferably fresh

½ cup store-bought pico de gallo, preferably fresh

¼ cup chopped fresh

cilantro

3 Tbs. extra-virgin olive oil Salt and pepper

In large microwave-safe bowl, combine potatoes

and 3⁄ cup water. Cover and 4 microwave according to manufacturer’s directions, stirring once, until tender, 10–14 min. Drain; let cool slightly.

Transfer potatoes to large serving bowl. Stir in salsa, pico de gallo, cilantro and oil. Season to taste with salt and pepper. Serve warm, or salad can be made ahead and refrigerated, covered, until ready to serve. Bring to room temp. before serving.

Servings: 6. Active time: 15 min. Total time: 45 min. Calories: 180 Protein: 4g Fat: 7g (1g sat.) Chol.: 0mg Carbs.: 25g Sodium: 234mg Fiber: 3g Sugar: 2g