Durango Potato Salad

2 lb Small red potatoes

1 cn RO*TEL Diced Tomatoes and

-Green Chilies (10 oz) 1/2 c Mayonnaise

2 tb Gulden's Spicy Brown Mustard

1 c Chopped celery

2 Green onions, sliced

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.