Provided by Campbell's Kitchen
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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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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