Durango Potato Salad

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Servings: 8 Difficulty: Intermediate
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A zesty, warm-spiced potato salad with roasted jalape&# 195;±os and tangy mustard dressing
Durango Potato Salad recipe image

This vibrant Durango Potato Salad swaps traditional mayo for a lighter, zestier profile featuring roasted jalapeños and a hint of cumin. The red potatoes hold their shape beautifully while soaking up the tangy vinaigrette. ItâÂÂs a perfect side for grilled meats or BBQ gatherings, offering a refreshing kick that cuts through richness. Ideal for summer picnics or as a bright addition to a backyard dinner party, this dish brings southwestern flair to a classic comfort food.

Durango Potato Salad recipe image
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Durango Potato Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 192.8

Description

This vibrant Durango Potato Salad swaps traditional mayo for a lighter, zestier profile featuring roasted jalapeños and a hint of cumin. The red potatoes hold their shape beautifully while soaking up the tangy vinaigrette. ItâÂÂs a perfect side for grilled meats or BBQ gatherings, offering a refreshing kick that cuts through richness. Ideal for summer picnics or as a bright addition to a backyard dinner party, this dish brings southwestern flair to a classic comfort food.

Ingredients

Directions

  1. Wash the small red potatoes and place them in a large saucepan.
  2. Cover the potatoes with cold water by about an inch.
  3. Bring the water to a boil over high heat, then reduce to a simmer.
  4. Cook the potatoes for 15 minutes, or until tender when pierced with a fork.
  5. Drain the potatoes well and let them cool slightly until manageable to handle.
  6. Cut the cooled potatoes into quarter wedges.
  7. In a large mixing bowl, combine the RO*TEL Diced Tomatoes and Green Chilies with mayonnaise and Gulden's Spicy Brown Mustard.
  8. Add the chopped celery, sliced green onions, and crumbled cooked bacon to the dressing.
  9. Gently fold in the potato wedges until evenly coated with the mixture.
  10. Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 192.8kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 18.6mg1%
Total Carbohydrate 42.5g15%
Dietary Fiber 6.2g25%
Sugars 4.4g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: durango, potato, salad, red, jalapeno, mustard, vegan, side, bbq, summer, picnic, southwestern, spicy, fresh, easy, healthy, meal, dinner, lunch, vegetarian
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