Picnic Celery & Potato Salad

Campbell's Picnic Celery & Potato Salad Recipe

A few surprises in the dressing, like cream of celery soup, carry this potato salad to new and delicious heights.

At a glance

Prep

15 min.

Total

2 hr. 30 min.

Serves

12

Servings: 1 cup each

Cook: 15 min.

Chill: 2 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

10 medium red potatoes, cut into 1-inch pieces (about 10 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
2 tablespoons prepared mustard
2 tablespoons lemon juice
1 tablespoon cider vinegar
1/4 teaspoon prepared horseradish
4 stalks celery, chopped (about 2 cups)
1 small onion, chopped (about 1/4 cup)
1 dash ground black pepper, to taste

How to Make It

  • 1

    Place the potatoes into a 6-quart saucepot 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, mustard, lemon juice, vinegar and horseradish in a large bowl.  Add the potatoes, celery and onion and toss to coat.  Season with the black pepper.  Cover and refrigerate for 2 hours.

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RID#24577

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