Crunchy Potato Salad
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.
Ingredients
9 medium potato, cut into cubes (about 9 cups)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.75 cup mayonnaise
0.25 cup apple cider vinegar
0.5 teaspoon black pepper
2 stalks celery, chopped (about 1 cup)
1 small green pepper, chopped (about 1/2 cup)
2 medium green onion, chopped (about 1/4 cup)
2 hard cooked egg, chopped
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.75 cup mayonnaise
0.25 cup apple cider vinegar
0.5 teaspoon black pepper
2 stalks celery, chopped (about 1 cup)
1 small green pepper, chopped (about 1/2 cup)
2 medium green onion, chopped (about 1/4 cup)
2 hard cooked egg, chopped
Instructions
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.
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.
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.
Crunchy Potato Salad
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.
Directions
Print
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.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.
Ingredients
9 medium potato, cut into cubes (about 9 cups)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup0.75 cup mayonnaise0.25 cup apple cider vinegar0.5 teaspoon black pepper2 stalks celery, chopped (about 1 cup)1 small green pepper, chopped (about 1/2 cup)2 medium green onion, chopped (about 1/4 cup)2 hard cooked egg, chopped
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