This all-American picnic favorite is made perfect with tender potatoes, green pepper, onion and hard cooked eggs in a creamy celery, vinegar and mayonnaise dressing.
cost per recipe: $12.43
The price is determined by the national average.
medium potato, cut into cubes (about 9 cups)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
cup apple cider vinegar
teaspoon black pepper
stalks celery, chopped (about 1 cup)
small green pepper, chopped (about 1/2 cup)
medium green onion, chopped (about 1/4 cup)
hard cooked egg, chopped
Place the potatoes into a 3-quart saucepan 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, mayonnaise, vinegar and black pepper in a large bowl. Add the potatoes, celery, green pepper, onions and eggs and toss to coat. Cover and refrigerate for 3 hours or overnight.