Picnic Celery and Potato Salad

Picnic Celery and Potato Salad

2 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 2 hr 30 min

“A few surprises in the dressing, like cream of celery soup, carry this potato salad to new and delicious heights.” - by Campbell's Kitchen

Ingredients

10 medium red potatoes, cut into 1-inch pieces
1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
2 tablespoons prepared mustard
2 tablespoons lemon juice
1 tablespoon cider vinegar
1/4 teaspoon prepared horseradish
4 stalks celery, chopped
1 small onion, chopped
Ground black pepper

Adjust Servings

Adjust

Metric US

Original recipe yields 12 servings

Directions

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.
Stir the soup, mustard, lemon juice, vinegar and horseradish in a large bowl. Add the potatoes, celery and onion and toss to coat. Season with the black pepper. Cover and refrigerate for 2 hours.

Nutrition

Amount Per Serving (12 total)

Calories
150 cal
8%

Fat
1.6 g
2%

Carbs
31.4 g
10%

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Based on a 2,000 calorie diet

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Reviews (2)

Rate This Recipe

5

kennedytoo

Jun. 23, 2010

"This recipe is good, but nothing to write home about. I doubt that I will make it again...." See more"

0

sarahjcfollver

Sep. 12, 2012

"it is pretty good, i really like the fact it does not use mayonnaise...." See more"

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