Southwest Chicken Potato Salad

 

3

pounds new potatoes (10 to 12 medium), cut into 3/4-inch cubes

1/2

cup water

1/2

cup mayonnaise or salad dressing

1/2

cup sour cream

1/2

cup salsa

3

cups, 3/4-inch pieces cooked chicken or turkey

1/4

cup canned chopped green chilies, drained

1/4

cup sliced ripe olives, drained

2

large tomatoes, seeded and chopped (2 cups)

1

can (11 ounces) whole kernel corn with red and green peppers, drained

• 1 Place half of the potatoes and 1/4 cup of the water in 2-quart microwavable casserole. Cover and microwave on High 10 to 12 minutes or until potatoes are tender; drain. Repeat with remaining potatoes and water.
• 2 Mix mayonnaise, sour cream and salsa in large bowl. Gently stir in potatoes and remaining ingredients.
• 3 Cover and refrigerate at least 2 hours until chilled.