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: 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

  • Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

    Campbell’s® Condensed 98% Fat Free 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 or Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
3/4 cup mayonnaise
1/4 cup apple cider vinegar
1/2 teaspoon black pepper
2 stalks celery, chopped (about 1 cup)
1 small green bell pepper, chopped (about 1/2 cup)
2 medium green onions (scallions), 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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RID#24362

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