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Picnic Celery & Potato Salad

At a glance

Prep

15 min.

Total

5 hr.

Serves

12

: about 1 cup each

Cook: 15 min.

Chill: 2 hr.

Cost per recipe: $5.74

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

What You'll Need

10 medium red potatoes, cut into 1-inch pieces (about 10 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
2 tablespoons 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)

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 to taste.  Cover and refrigerate for 2 hours.

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

calories

145 152

totalfat

0.9g 1.8g

saturatedfat

0.2g 0.2g

cholesterol

1mg 1mg

sodium

202mg 245mg

totalcarbohydrate

31.6g 31.6g

dietaryfiber

4g 4g

protein

3.8g 3.8g

vitamina

2%DV 4%DV

vitaminc

30%DV 30%DV

calcium

4%DV 4%DV

iron

6%DV 6%DV

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