Crunchy Potato Salad

Campbell's Crunchy Potato Salad Recipe

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.

At a glance

Prep

25 min.

Total

3 hr. 40 min.

Serves

10

Servings: about 1 cup each

Cook: 15 min.

Chill: 3 hr.

Made With

  • Campbell's® Condensed Cream of Celery Soup

    Campbell's® Condensed Cream of Celery Soup

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What You'll Need

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

How to Make It

  • 1

    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.

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Recipe Nutritional Information

Made With

Campbell's 98% Fat Free Cream of Celery Soup Campbell's Cream of Celery Soup

calories

250 255

totalfat

14g 15g

saturatedfat

2g 2g

cholesterol

50mg 50mg

sodium

253mg 293mg

totalcarbohydrate

27g 27g

dietaryfiber

4g 4g

protein

4g 4g

vitamina

4%DV 5%DV

vitaminc

36%DV 36%DV

calcium

3%DV 3%DV

iron

7%DV 7%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#24362

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