Durango Potato Salad

2 lb Small red potatoes
1 can Rotel Diced Tomatoes and Green Chilies (10 oz)
1/2 c Mayonnaise
2 tbs Gulden's Spicy Brown Mustard
1 c Chopped celery
2 Green onions, sliced
3 slices 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 Rotel, mayonnaise and mustard. Add potatoes, celery, green onions
and bacon; toss to coat. Cover and refrigerate for about 1 hour.