Name: Durango Potato Salad
Ingredients: 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 one sense it is possible “to be so heavenly minded that we are of no earthly good.” But in a much deeper sense, it is impossible to be of any real earthly good unless we are heavenly minded. Only the heavenly minded will have the patience to continue faithful in God’s work when it becomes hard, unappreciated and seemingly unending. There is no greater cure for discouragement, fatigue or self-pity than to think of being in the presence of the Lord one day and of spending eternity with Him. We should make no apology for being heavenly minded.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
		Salads	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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/sw-sense.zip

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