Recipe - Durango Potato Salad

2 pound Small red potatoes
1 cn RO*TEL Diced Tomatoes and
Green Chilies (10 oz)
One half cup Mayonnaise
2 tablespoon Gulden's Spicy Brown Mustard
1 cup Chopped celery
2 Green onions, cut or sliced up
3 sl Cooked bacon, crumbled

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 RO*TEL, mayonnaise and mustard. Add
potatoes, celery, green onions and bacon; toss to coat. Cover and
refrigerate for about 1 hour.

From "Southwestern Sensations Starring RO*TEL", courtesy Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/swsense.zip