Crunchy Potato Salad

Provided by Campbell's Kitchen

  • Saved by 16 people
  • Viewed 198 Times
  • Shared 1 Times
  • Prep:
  • Cook: 3 hr., 20 mins
  • Ready in: 3 hr., 20 mins
  • Serves:

Ingredients

  • 9 medium potatoes , cut into cubes (about 9 cups)
  • 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup (regular or 98% Fat Free)
  • 3/4 cup mayonnaise
  • 1/4 cup vinegar
  • 1/2 tsp. ground black pepper
  • 2 stalks celery , chopped (about 1 cup)
  • 1 small green pepper , chopped (about 1/2 cup)
  • 2 medium green onions , chopped (about 1/4 cup)
  • 2 hard-cooked eggs , chopped

Cooking Instructions

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.

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Recipe Location

This recipe has been added to the following public cookbooks:
Franklyn Cookbook, Potato Salad Cookbook, The Perfect Picnic

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    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.