"Secrets to Cooking TexMex"
DURANGO POTATO SALAD
2 pounds small red potatoes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
1/2 cup mayonnaise
2 tablespoons Gulden's Spicy Brown Mustard
1 cup chopped celery
2 green onions, sliced
3 slices cooked bacon, crumbled
In a large saucepan, boil potatoes in enough water to cover, about
15 minutes or until tender; drain and cool slightly. Cut into
Meanwhile, in a large bowl combine RO*TEL, mayonnaise and
mustard. Add potatoes, celery, green onions and bacon; toss to
Cover and refrigerate for about 1 hour. Makes 8 servings.
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