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.