Durango Potato Salad

Daily Inspiration S

By
@DailyInspiration

This is a modified version of a recipe found in my Edible Heirlooms cookbook. Feel free to increase the spices if you would like a spicier version of this potato salad.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 lb
small red potatoes
1 can(s)
10-oz. can rotel tomatoes & green chilies, drained (reserve juice to use if salad is too dry or you want more spice)
1/2 c
mayonnaise
2 Tbsp
spicy brown mustard
1/2 tsp
cumin
1/2 tsp
chili powder
1 c
celery, chopped
1 can(s)
11-oz. can corn niblets, drained
2
scallions, chopped
3 slice
bacon, cooked and crumbled

Directions Step-By-Step

1
In a covered saucepan, cook unpeeled potatoes in boiling water for 15 minutes or until tender. Drain, cool slightly and cut in quarters.
2
In a large bowl, combine tomatoes, mayonnaise and mustard. Add potatoes, celery, corn, scallions, bacon, salt and pepper. Toss to coat.
3
Refrigerate, covered, about one hour before serving.

About this Recipe

Course/Dish: Potatoes, Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Quick & Easy