COOK potatoes in boiling water in 3-quart saucepan 10 minutes or until tender. Drain.
MIX soup, mayonnaise, vinegar and black pepper.
TOSS potatoes, celery, green pepper, onions and eggs with soup mixture until coated. Refrigerate 3 hours or overnight.
This recipe has been added to the following public cookbooks:
Franklyn Cookbook,
Potato Salad Cookbook,
The Perfect Picnic
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