Durango Potato Salad

• 2 lbs small red potatoes
• 1 (10 ounce) can Rotel tomatoes & chilies
• 12 cup mayonnaise
• 2 tablespoons spicy brown mustard
• 1 cup celery, chopped
• 1 (11 ounce) can corn niblets, drained
• 2 scallions, sliced
• 3 slices bacon, cooked and crumbled
• salt and pepper

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

red potatoes, tomatoes, mayonnaise, brown mustard, celery, corn niblets, scallions, bacon, salt

Taken from www.food.com/recipe/durango-potato-salad-463567 (may not work)