Durango potato salad

8 servings

Ingredients

Quantity Ingredient
2 pounds Small red potatoes
1 can RO*TEL Diced Tomatoes and Green Chilies (10 oz)
½ cup Mayonnaise
2 tablespoons Gulden's Spicy Brown Mustard
1 cup Chopped celery
2 Green onions, sliced
3 slices Cooked bacon, crumbled

Directions

In a large saucepan, boil potatoes in enough water to cover, about 15 minutes or until tender; drain and cool slightly. Cut into quarters.

Meanwhile, in a large bowl combine RO*TEL, mayonnaise and mustard. Add potatoes, celery, green onions and bacon; toss to coat. Cover and refrigerate for about 1 hour.

Related recipes