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Crunchy Potato Salad

By: Campbell's Kitchen

"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."

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Prep Time:
25 Min

Cook Time:
15 Min

Ready In:
3 Hrs 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

9 medium potatoes, cut into cubes
1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
3/4 cup mayonnaise
1/4 cup vinegar
1/2 teaspoon ground black pepper
2 stalks celery, chopped
1 small green pepper, chopped
2 medium green onions, chopped
2 hard-cooked eggs, chopped

Directions

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.

Nutritional Information

Amount Per Serving Calories: 308 | Total Fat: 15.8g | Cholesterol: 50mg Powered by ESHA Nutrient Database

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