Crunchy Potato Salad
0 made it | 0 reviews |
"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."
Added to shopping list. Go to shopping list.
Ingredients3 h 40 m servings 308
Original recipe yields 10 servings
- 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.
You might also like
Per Serving: 308 calories; 15.8 37.2 5.7 50 336 Full nutrition