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Picnic Celery and Potato Salad

"A few surprises in the dressing, like cream of celery soup, carry this potato salad to new and delicious heights."
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2 h 30 m servings 150 cals
Original recipe yields 12 servings

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  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.

Nutrition Facts

Per Serving: 150 calories; 1.6 g fat; 31.4 g carbohydrates; 3.8 g protein; 1 mg cholesterol; 227 mg sodium. Full nutrition

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This recipe is good, but nothing to write home about. I doubt that I will make it again.

it is pretty good, i really like the fact it does not use mayonnaise.