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Fiesta Potatoes

Contributed By: Sandy, NJ | See all of Sandy's recipes
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Active Time:  20 Minutes
Total Time:  30 Minutes
  6 servings
This colorful dish is great for buffets, potlucks or picnics, as it is good hot , cold or lukewarm! It can be prepared ahead of time and travels well.
2 # Maine potatoes
1/2 tep. salt
1 pint (commercial)sour cream
1 jar pimento stuffed green olives( 8 to 16 oz.)
4 Tbsp. chopped onion
Optional: parsley or chopped chives for topping.
Peel and cube potatoes

Halve and boil potatoes, 15 to 20 minutes or until just tender. Drain, peel and cube potatoes. Spread in shallow dish to cool; then cover. This can be done hours ahead.

Cut olives in half.

In large skillet, SLOWLY warm sour cream, potatoes, olives and chopped onion. (High heat will curdle cream.) Salt and pepper as desired.

Note: Some may wish to peel and cube before cooking. Cut cooking time to 12 to 15 minutes until just tender, not mushy.

Date Added: 10/27/2009
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