Picnic Celery and Potato Salad
Recipe from Campbell's

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


Picnic Celery and Potato Salad

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Servings: 12
Prep Time: 15 mins
Total Time: 2 hrs 30 mins
Related Categories: Potato Salad, Potato Salad, Potato Salad, Potato Salad, Salad
 
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Ingredients
  • 10 
    medium red potatoes, cut into 1-inch pieces (about 10 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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  • 2  tbsp.
    prepared mustard
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  • 2  tbsp.
    lemon juice
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  • 1  tbsp.
    cider vinegar
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  • 1/4  tsp.
    prepared horseradish
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  • 4  stalks
    celery, chopped (about 2 cups)
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  • 1 
    small onion, chopped (about 1/4 cup)
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  •  
    Ground black pepper
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Directions
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.
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