Crunchy Potato Salad
Recipe from Campbell's

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.


Crunchy Potato Salad

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Servings: 10
Prep Time: 25 mins
Total Time: 3 hrs 40 mins
Related Categories: Potato Salad, Potato Salad, Potato Salad
 
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Ingredients
  • 9 
    medium potatoes, cut into cubes (about 9 cups)
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  • 1  can
    (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
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  • 3/4  cup
    mayonnaise
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  • 1/4  cup
    vinegar
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  • 1/2  tsp.
    ground black pepper
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  • 2  stalks
    celery, chopped (about 1 cup)
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  • 1 
    small green pepper, chopped (about 1/2 cup)
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  • 2 
    medium green onions, chopped (about 1/4 cup)
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  • 2 
    hard-cooked eggs, chopped
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Directions
1.
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.
2.
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.
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