Crunchy Potato Salad
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"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."
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Ingredients3 h 40 m servings 308 cals
Original recipe yields 10 servings
- 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.
Per Serving: 308 calories; 15.8 g fat; 37.2 g carbohydrates; 5.7 g protein; 50 mg cholesterol; 336 mg sodium. Full nutrition