Picnic Celery and Potato Salad
Picnic Celery and Potato Salad, a salad recipe with simple ingredients and a clear method. Home cooking from the Soumac recipe library.
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
Method
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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.
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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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