Crunchy Potato Salad Recipe

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

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.

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

280 289

totalfat

14.3g 15.4g

saturatedfat

2.4g 2.5g

cholesterol

45mg 45mg

sodium

313mg 365mg

totalcarbohydrate

33.4g 33.4g

dietaryfiber

5.6g 5.6g

protein

5g 5g

vitamina

4%DV 6%DV

vitaminc

40%DV 40%DV

calcium

4%DV 4%DV

iron

6%DV 6%DV