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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A unique TexMex-type potato salad from the Edible Heirlooms Cookbook. I like the idea of using the Rotel tomatoes as part of the dressing over the potatoes, and the addition of corn and bacon. Haven't tried it yet, but it is on my Try Soon list. Ingredients:
2 lbs small red potatoes |
1 (10 ounce) can rotel tomatoes & chilies |
1/2 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 |
Directions:
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.
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