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Picnic Celery and Potato Salad

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Picnic Celery and Potato Salad

Picnic Celery and Potato Salad

Picnic Celery and Potato Salad requires roughly 2 hours and 30 minutes from start to finish. One portion of this dish contains about 4g of protein, 2g of fat, and a total of 151 calories. This gluten free and dairy free recipe serves 12. It is perfect for The Fourth Of July. If you have mustard, potatoes, campbell's® condensed cream of celery soup, and a few other ingredients on hand, you can make it.

Instructions

1
Place the potatoes into a 6-quart saucepot and add water to cover.
Ingredients you will need
PotatoPotato
WaterWater
Equipment you will use
PotPot
2
Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the potatoes are tender.
Ingredients you will need
PotatoPotato
3
Drain the potatoes well in a colander.
Ingredients you will need
PotatoPotato
Equipment you will use
ColanderColander
4
Stir the soup, mustard, lemon juice, vinegar and horseradish in a large bowl.
Ingredients you will need
HorseradishHorseradish
Lemon JuiceLemon Juice
MustardMustard
VinegarVinegar
SoupSoup
Equipment you will use
BowlBowl
5
Add the potatoes, celery and onion and toss to coat. Season with the black pepper. Cover and refrigerate for 2 hours.
Ingredients you will need
Black PepperBlack Pepper
PotatoPotato
CeleryCelery
OnionOnion
DifficultyExpert
Ready In2 hrs, 30 m.
Servings12
Health Score21
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesSide Dish
Occasions4th Of JulySummer
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