Durango Potato Salad
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 lbs small red potatoes
- 1 (10 ounce) can Rotel tomatoes & chilies
- 1⁄2 cup mayonnaise
- 2 tablespoons spicy brown mustard
- 1 cup celery, chopped
- 1 (11 ounce) can corn niblets, drained
- 2 scallions, sliced
- 3 slices bacon, cooked and crumbled
- salt and pepper
directions
- In a covered saucepan, cook unpeeled potatoes in boiling water for 15 minutes or until tender.
- Drain, cool slightly, and cut in quarters.
- In 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.
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Reviews
-
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!!
RECIPE SUBMITTED BY
DailyInspiration
United States