Durango Potato Salad
Submitted by CAB
Spicy Southwestern potato salad with Rotel tomatoes, crumbled bacon, spicy brown mustard, and mayo. Red-skinned potatoes keep their shape while soaking up all that smoky, tangy heat.
YIELD
8 servingsPREP
10 minCOOK
15 minREADY
1 hrsRegular potato salad? Boring. This Durango-style version brings the Southwest right to your picnic table.
Red-skinned potatoes get tossed with Rotel (those spicy diced tomatoes and green chiles that Texans put in everything), spicy brown mustard, mayo, crunchy celery, green onions, and crispy crumbled bacon.
The Rotel adds a kick that wakes up the whole dish, and the bacon brings that smoky crunch that keeps you reaching back for more.
Chill it for an hour and the flavors meld into something way more exciting than grandma’s classic.
Pro Tips
- Don’t peel the red potatoes. The skin holds them together and adds color and texture to every scoop.
- Quarter the potatoes while still warm. They absorb the dressing better when they’re not fully cooled.
- Drain the Rotel well before mixing or you’ll end up with a watery salad. Give the can a good press in a strainer.
Ingredients
Directions
In a large saucepan, boil potatoes in enough water to cover, about 15 minutes or until tender; drain and cool slightly.
Cut into quarters.
Meanwhile, in a large bowl combine rotel, mayonnaise and mustard.
Add potatoes, celery, green onions and bacon; toss to coat.
Cover and refrigerate for about 1 hour.
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