Picnic Celery and Potato Salad

Picnic Celery and Potato Salad

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"A few surprises in the dressing, like cream of celery soup, carry this potato salad to new and delicious heights."
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2 h 30 m servings 150 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 150 kcal
  • 8%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. Place the potatoes into a 6-quart saucepot 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, mustard, lemon juice, vinegar and horseradish in a large bowl. Add the potatoes, celery and onion and toss to coat. Season with the black pepper. Cover and refrigerate for 2 hours.



This recipe is good, but nothing to write home about. I doubt that I will make it again.

it is pretty good, i really like the fact it does not use mayonnaise.