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Picnic Celery and Potato Salad

By: Campbell's Kitchen

"A few surprises in the dressing, like cream of celery soup, carry this potato salad to new and delicious heights."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
2 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

10 medium red potatoes, cut into 1-inch pieces
1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
2 tablespoons prepared mustard
2 tablespoons lemon juice
1 tablespoon cider vinegar
1/4 teaspoon prepared horseradish
4 stalks celery, chopped
1 small onion, chopped
Ground black pepper

Directions

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.
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.