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Crunchy Potato Salad
Recipe by:
Campbell's Kitchen
This all-American picnic favorite is made perfect with tender potatoes, green pepper, onion and hard cooked eggs in a creamy celery, vinegar and mayonnaise dressing.
Ready in 40 mins
Added to favorites by 4 cooks
Ingredients
Serves: 10
- 9 medium potatoes, cut into cubes
- 1 (10.75 ounce) can Campbell's(R) Condensed Cream of Celery Soup (Regular or 98% Fat Free)
- 3/4 cup mayonnaise
- 1/4 cup vinegar
- 1/2 teaspoon ground black pepper
- 2 stalks celery, chopped
- 1 small green pepper, chopped
- 2 medium green onions, chopped
- 2 hard-cooked eggs, chopped
Preparation method
Prep: 25 mins | Cook: 15 mins1.
Place the potatoes into a 3-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander.
2.
Stir the soup, mayonnaise, vinegar and black pepper in a large bowl. Add the potatoes, celery, green pepper, onions and eggs and toss to coat. Cover and refrigerate for 3 hours or overnight.
Provided by: Campbell's Kitchen
Last updated:
Apr 12 2013
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