Thursday, August 07, 2014
Picnic Celery & Potato Salad
10 medium red potatoes, cut into 1-inch pieces (about 10 cups)
1 can (10 3/4 ounces) 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 (about 2 cups)
1 small onion, chopped (about 1/4 cup)
Ground black pepper
How to Make It
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.