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Durango Potato Salad

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Submitted by CAB

YIELD

8 servings

PREP

10 min

COOK

15 min

READY

1 hrs

Ingredients

2 907.2
1 1
CAN CAN TOMATOES, CANNED
diced, rotel
½ 118
CUP ML MAYONNAISE
2 3E+1
TABLESPOONS ML BROWN MUSTARD
spicy *
1 237
CUP ML CELERY
chopped
2 2
3 3
SLICES SLICES BACON
crumbled, cooked

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 169 34% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 234mg 10%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 17%
Sugars g
Protein 10g
Vitamin A 3% Vitamin C 15%
Calcium 7% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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