Picnic Celery and Potato Salad2 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
Original recipe yields 12 servings
- 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.
Amount Per Serving (12 total)
- 150 cal
- 1.6 g
- 31.4 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
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