durango potato salad

Name: Durango Potato Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: 2 pound(s) 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 cup(s) mayonnaise; 2 tablespoon(s) spicy brown mustard; 1/2 teaspoon(s) cumin; 1/2 teaspoon(s) chili powder; 1 cup(s) celery, chopped; 1 can(s) 11-oz. can corn niblets, drained; 2 - scallions, chopped; 3 slice(s) bacon, cooked and crumbled

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Deep In The Heart of, TX

Updated on Apr 4, 2015

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.

Rate

prep time 20 Min

cook time 20 Min

method Stove Top

yield 8 serving(s)

Ingredients

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

How To Make durango potato salad

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.

Step 2

In a large bowl, combine tomatoes, mayonnaise and mustard. Add potatoes, celery, corn, scallions, bacon, salt and pepper. Toss to coat.
Step 3

Refrigerate, covered, about one hour before serving.
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