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durango potato salad

(2 ratings)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

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.

(2 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For durango potato salad

  • 2 lb
    small red potatoes
  • 1 can
    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
    11-oz. can corn niblets, drained
  • 2
    scallions, chopped
  • 3 slice
    bacon, cooked and crumbled

How To Make durango potato salad

  • 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.
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