Durango Potato Salad

1. 1

   In a covered saucepan, cook unpeeled potatoes in boiling water for 15 minutes or until tender.

2. 2

   Drain, cool slightly, and cut in quarters.

3. 3

   In large bowl, combine tomatoes, mayonnaise, and mustard.

4. 4

   Add potatoes, celery, corn, scallions, bacon, salt and pepper.

5. 5

   Toss to coat.

6. 6

   Refrigerate, covered, about one hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.