DURANGO POTATO SALAD · Aug 15, 09:22 AM by Michele Roper
2 lbs small red potatoes
1 can Rotel
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 cook slightly. Cut into quarters. Meanwhile, in a large bowl combine Rotel, mayonnaise and mustard. Add potoates, celery, green onions and bacon; toss to coat. Cover and refrigerate for about 1 hour. Makes 8 servings.
CHICKEN SATE WITH CURRIED PEANUT SAUCE MUSTARD-GLAZED SALMON WITH YOGURT DILL SAUCE
— Hugh Aug 15, 07:08 PM #