Crunchy Potato Salad

Crunchy Potato Salad

0 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    3 h 40 m
Recipe by  Campbell's Kitchen

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Onion-Crusted Meat Loaf with Roasted Potatoes
(20)

Onion-Crusted Meat Loaf with Roasted Potatoes

Cheddar Potato and Gravy Bake
(6)

Cheddar Potato and Gravy Bake

Cheddar Potato Bake
(5)

Cheddar Potato Bake

Cheesy Mushroom Potato Topper
(2)

Cheesy Mushroom Potato Topper

Creamy Golden Mushroom Mashed Potatoes
(2)

Creamy Golden Mushroom Mashed Potatoes

Picnic Celery and Potato Salad
(2)

Picnic Celery and Potato Salad

Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Basil Skillet Potatoes

>

next recipe:

Fiesta Potatoes