Durango Potato Salad Recipes

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.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. , In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside., Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers., In a small bowl, whisk the mayonnaise, lime juice, seasoned salt and pepper; add to potatoes and gently stir to coat. Transfer to a greased 13x9-in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder., Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving.

Steps:

• Boil potatoes in their jackets. Drain and let the potatoes cool. Peel and cut potatoes in small pieces. Season potatoes well with salt and white pepper. Add all other ingredients and mix well. Chill for about a half-hour. Seve on a lettuce leaf.