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.
What You'll Need
9 medium potatoes, cut into cubes (about 9 cups)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or (10 1/2 ounces) 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 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.
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.