Durango Potato Salad
Yield
8 servingsPrep
10 minCook
15 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
red skinned potatoes
|
|
| 1 | can |
tomatoes, canned
diced, rotel |
|
| ½ | cup |
mayonnaise
|
|
| 2 | tablespoons |
brown mustard
spicy |
* |
| 1 | cup |
celery
chopped |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 3 | slices |
bacon
crumbled, cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
red skinned potatoes
|
|
| 1 | can |
tomatoes, canned
diced, rotel |
|
| 118 | ml |
mayonnaise
|
|
| 3E+1 | ml |
brown mustard
spicy |
* |
| 237 | ml |
celery
chopped |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 3 | 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.
