Crunchy Potato Salad for a Crowd |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 10 |
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Found this gem in my TOH cooking school cookbook. I will probably take this to the next church eatin' meetin' we have, whenever that is. It is easy and is different from my normal recipe. If it goes over well at church, it's a keeper for sure! Cook time is chill time. Ingredients:
9 cups potatoes, cubed |
1 (10 3/4 ounce) can cream of celery soup, undiluted |
3/4 cup mayonnaise |
1/4 cup white vinegar |
1/2 teaspoon black pepper |
2 large celery ribs, chopped |
1 small green pepper, chopped |
2 green onions, chopped |
2 hardboiled egg, chopped |
Directions:
1. Cook potatoes in boiling water until tender. Drain well.
2. In a large bowl, mix soup, mayo, vinegar, and pepper.
3. Toss in vegetables and eggs, stirring to coat well.
4. Cover and refrigerate 3 hours or overnight.
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