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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I love trying different potato salads (especially with new potatoes), and although I haven't tried this yet, it looks yummy and very easy. Ingredients:
9 medium potatoes, cubed |
1 can campbell condensed half-fat cream of celery soup |
3/4 cup low-fat mayonnaise |
1/4 cup vinegar |
1/2 teaspoon ground black pepper |
2 stalks celery, chopped |
2 green onions, chopped |
1 small green pepper, chopped |
2 hardboiled egg, chopped |
Directions:
1. Cook potqatoes in boiling water in saucepan 10 minutes or until just tender.
2. Drain and rinse with cool water.
3. Mix soup, mayonnaise, vinegar and pepper.
4. Toss potatoes, celery, green pepper, onions and eggs with soup mixture until coated.
5. Refrigerate 3 hours or overnight.
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