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

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 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

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