Crunchy Potato Salad

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Crunchy Potato Salad

Serves: 10

 

INGREDIENTS:

9 medium potatoes, cut into cubes (about 9 cups)

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup (regular

or 98% Fat Free)

3/4 cup mayonnaise

1/4 cup vinegar

1/2 tsp. 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

 

DIRECTIONS:

COOK potatoes in boiling water in 3-quart saucepan 10 minutes or until

tender. Drain.

MIX soup, mayonnaise, vinegar and black pepper.

 

TOSS potatoes, celery, green pepper, onions and eggs with soup mixture

until coated. Refrigerate 3 hours. or overnight.