Crunchy Potato Salad

Crunchy Potato Salad

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Campbell's Kitchen 0

"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."

Ingredients 3 h 40 m {{adjustedServings}} servings 308 cals

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  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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