Durango Potato Salad

READY IN: 35mins
Recipe by DailyInspiration

A unique TexMex-type potato salad from the Edible Heirlooms Cookbook. I like the idea of using the Rotel tomatoes as part of the dressing over the potatoes, and the addition of corn and bacon. Haven't tried it yet, but it is on my "Try Soon" list.

Top Review by CHEF GRPA

I have made potato salad for more years than I want to mention. I tried this recipe and changed my whole way of thinking. This is absolutely one of the best that I have tried. It is a definite keeper. This recipe is pretty good. But to me it could use more seasoning in the mayo mixture. I did put some in but will add more next time because it is worth making again. Since I use Rotel Tomatoes often in Mexican and Tex-Mex recipes, I sometimes use cumin instead of or as well as the salt substitute. I combine ROTEL, mayonnaise and mustard. Add potatoes, celery, green onions and bacon; toss to coat. Cover and refrigerate for about 1 hour. <br/> For those of you who like it spicy, it?s easy to turn up the heat on these potatoes by adding more chili powder or jalapenos for extra kick. I like play with this and see what I can came up with this maybe a Casserole ? Durango Potato Casserole to do ?. Thank You For the idea, I got to go play with my food. You are good and so is the recipe! I did it for ""REVIEW MY RECIPE SEPT-OCT 2013"" I THANK YOU! Grpa. It's happy food dance time!! NOW !! I can't leave anything alone! THANK YOU!!

Ingredients Nutrition

Directions

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

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