Durango Potato Salad

Daily Inspiration S


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.


★★★★★ 2 votes

20 Min
20 Min
Stove Top


  • 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
  • 2 Tbsp
    spicy brown mustard
  • 1/2 tsp
  • 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

How to Make Durango Potato Salad


  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.

Printable Recipe Card

About Durango Potato Salad

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

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