“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.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 308 cal
- 15%
- Fat
- 15.8 g
- 24%
- Carbs
- 37.2 g
- 12%
Based on a 2,000 calorie diet
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