Durango Potato Salad Recipes

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

DURANGO POTATO SALAD

Steps:

• 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.

DURANGO POTATO SALAD

Steps:

• 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.

DURANGO POTATO SALAD

Steps:

• In a covered saucepan, cook unpeeled potatoes in boiling water for 15 minutes or until tender.
• Drain, cool slightly, and cut in quarters.
• In large bowl, combine tomatoes, mayonnaise, and mustard.
• Add potatoes, celery, corn, scallions, bacon, salt and pepper.
• Toss to coat.
• Refrigerate, covered, about one hour before serving.