Crunchy Potato Salad

January 28, 2014

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.

9 medium potatoes, cut into cubes (about 9 cups)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
3/4 cup mayonnaise
1/4 cup vinegar
1/2 teaspoon ground black pepper
2 stalks celery, chopped (about 1 cup)
1 small green pepper, chopped (about 1/2 cup)
2 medium green onions, chopped (about 1/4 cup)
2 hard-cooked eggs, chopped

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.

Nutritions

Calories
204

Sodium
94mg
3% DV

Fat
1g
1% DV

Protein
6g
12% DV

Carbs
44g
15% DV

Fiber
6g
24% DV