Cooking Directions

• 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.

Ingredients

• 9 medium potato, cut into cubes (about 9 cups)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 0.75 cup mayonnaise
• 0.25 cup apple cider vinegar
• 0.5 teaspoon black pepper
• 2 stalks celery, chopped (about 1 cup)
• 1 small green pepper, chopped (about 1/2 cup)
• 2 medium green onion, chopped (about 1/4 cup)
• 2 hard cooked egg, chopped