Southwestern Potato Salad



Ingredients:
4 medium Red Potatoes
1 Tbsp Water
1 teaspoon Cumin
1/4 teaspoon Minced garlic
2 Tbsp Lime juice
1 teaspoon Grated lime peel
1/2 teaspoon Ground pepper
1/2 Cup nonfat sour cream
1 Green onion, chopped

Method:

Scrub potatoes and slice into wedges. Place in 1-quart microwave-safe casserole dish. Sprinkle with 1 Tbsp of water, cover and microwave for 6-8 minutes, until potatoes are tender. Remove cover, drain well and allow to cool for 15 minutes. Meanwhile, combine all remaining ingredients in a small mixing bowl. Transfer cooked potatoes to a salad bowl, toss with dressing and serve. May refrigerate for up to 24 hours.