Durango Potato Salad

1
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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Prep:
20 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

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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

How to Make Durango Potato Salad

Step-by-Step

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