Cooking Directions

• 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.
• Stir the soup, mustard, lemon juice, vinegar and horseradish in a large bowl.  Add the potatoes, celery and onion and toss to coat.  Season to taste.  Cover and refrigerate for 2 hours.

Ingredients

• 10 medium red potato, cut into 1-inch pieces (about 10 cups)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 2 tablespoons mustard
• 2 tablespoons lemon juice
• 1 tablespoon cider vinegar
• 0.25 teaspoon prepared horseradish
• 4 stalks celery, chopped (about 2 cups)
• 1 small onion, chopped (about 1/4 cup)