DURANGO POTATO SALAD

Durango Potato Salad image

This is a modified version of a recipe found in my Edible Heirlooms cookbook. Feel free to increase the spices if you would like a spicier version of this potato salad.

Provided by Daily Inspiration S

Time 40m

Number Of Ingredients 10

Ingredients

2 lb small red potatoes
1 can(s) 10-oz. can rotel tomatoes & green chilies, drained (reserve juice to use if salad is too dry or you want more spice)
1/2 c mayonnaise
2 Tbsp spicy brown mustard
1/2 tsp cumin
1/2 tsp chili powder
1 c celery, chopped
1 can(s) 11-oz. can corn niblets, drained
2 scallions, chopped
3 slice bacon, cooked and crumbled

Steps:

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

*** Explore more Durango Potato Salad Recipes »

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