Picnic Celery and Potato Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A few surprises in the dressing, like cream of celery soup, carry this potato salad to new and delicious heights. 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 |
Directions:
1. 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.
2. 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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