Picnic Celery and Potato Salad Recipe

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Ingredients:

Serving

10 medium red potatoes , cut into 1-inch pieces
1 (10.75 oz) can campbell's condensed cream of celery soup (regular or 98% fat free)
2 tbsp prepared mustard
2 tbsp lemon juice
1 tbsp cider vinegar
1/4 tsp prepared horseradish
4 stalks celery, chopped
1 small onion, chopped
ground black pepper

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	133.94 Kcal (561 kJ)
Calories from fat	1.45 Kcal
		% Daily Value*
Total Fat	0.16g	0%
Sodium	89.78mg	4%
Potassium	884.05mg	19%
Total Carbs	30.11g	10%
Sugars	2.56g	10%
Dietary Fiber	4.17g	17%
Protein	3.94g	8%
Vitamin C	18.1mg	30%
Iron	1.8mg	10%
Calcium	29.8mg	3%

Amount Per 100 g
Calories	62.76 Kcal (263 kJ)
Calories from fat	0.68 Kcal
		% Daily Value*
Total Fat	0.08g	0%
Sodium	42.07mg	4%
Potassium	414.23mg	19%
Total Carbs	14.11g	10%
Sugars	1.2g	10%
Dietary Fiber	1.95g	17%
Protein	1.85g	8%
Vitamin C	8.5mg	30%
Iron	0.9mg	10%
Calcium	14mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

1.9

Points
3

PointsPlus

Good Points

fat free,
saturated fat free,
low sodium,
cholesterol free

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