Durango Potato Salad

• 2 pounds red skinned 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

1. In a large saucepan, boil potatoes in enough water to cover, about 15 minutes or until tender; drain and cool slightly.
2. Cut into quarters.
3. Meanwhile, in a large bowl combine rotel, mayonnaise and mustard.
4. Add potatoes, celery, green onions and bacon; toss to coat.
5. Cover and refrigerate for about 1 hour.

red skinned potatoes, tomatoes, mayonnaise, brown mustard spicy, celery, scallions, bacon

Taken from recipeland.com/recipe/v/durango-potato-salad-41292 (may not work)