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 quarters.

Meanwhile, in a large bowl combine RO*TEL, mayonnaise and mustard. Add potatoes, celery, green onions and bacon; toss to coat.

Cover and refrigerate for about 1 hour.

Makes 8 servings.