Durango Potato Salad
Daily Inspiration S
2 lbsmall 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)
2 Tbspspicy brown mustard
1/2 tspchili powder
1 ccelery, chopped
1 can(s)11-oz. can corn niblets, drained
3 slicebacon, cooked and crumbled
How to Make Durango Potato Salad
- In a covered saucepan, cook unpeeled potatoes in boiling water for 15 minutes or until tender. Drain, cool slightly and cut in quarters.
- In a large bowl, combine tomatoes, mayonnaise and mustard. Add potatoes, celery, corn, scallions, bacon, salt and pepper. Toss to coat.
- Refrigerate, covered, about one hour before serving.