Durango Potato Salad

Yields:	8 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	15 minutes
	Ready In	1 hours

Ingredients

2	pounds	red potatoes
1	can	tomatoes, canned	diced, rotel
1/2	cup	mayonnaise
2	tablespoons	brown mustard	spicy
1	cup	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.

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Member Review

Pancit

Tastes delicious ... but 3 TB broth for 8 oz. rice sticks? Even with the vegetable juices and soy sauce, it takes a pint or more of broth to hydrate the rice noodles, an it's still a dry dish (as it's supposed to be), not soupy. I made it with a rounded cup of shrimp and dices ham; more meat would be better.

Reviewed by jbusler

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