Crunchy Potato Salad
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.
Ingredients
9 medium potato, cut into cubes (about 9 cups)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.75 cup mayonnaise
0.25 cup apple cider vinegar
0.5 teaspoon black pepper
2 stalks celery, chopped (about 1 cup)
1 small green pepper, chopped (about 1/2 cup)
2 medium green onion, chopped (about 1/4 cup)
2 hard cooked egg, chopped
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.75 cup mayonnaise
0.25 cup apple cider vinegar
0.5 teaspoon black pepper
2 stalks celery, chopped (about 1 cup)
1 small green pepper, chopped (about 1/2 cup)
2 medium green onion, chopped (about 1/4 cup)
2 hard cooked egg, chopped
Instructions
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.
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.
Crunchy Potato Salad
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.
Directions
Print
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.
Ingredients
9 medium potato, cut into cubes (about 9 cups)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup0.75 cup mayonnaise0.25 cup apple cider vinegar0.5 teaspoon black pepper2 stalks celery, chopped (about 1 cup)1 small green pepper, chopped (about 1/2 cup)2 medium green onion, chopped (about 1/4 cup)2 hard cooked egg, chopped
Tex-Mex Chipotle Sliders
These bold and spicy sliders are packed fu...
Shredded BBQ Chicken Sandwiches
It takes just 35 minutes to make these mo...
Chicken Teriyaki Burgers
Teriyaki and pineapple are a classic and r...
Mushroom Bacon Burgers
We've found a way to improve on bacon-Ched...