* Exported from MasterCook *
CRUNCHY POTATO SALAD
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : potatoes
Amount Measure Ingredient -- Preparation Method
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9 medium potatoes -- cut into cubes (about 9 cups)
1 10 3/4 oz. can Campbell's Condensed Cream of Celery Soup -- (Regular or 98% Fat Free)
3/4 cup mayonnaise
1/4 cup vinegar
1/2 teaspoon ground black pepper
2 stalks celery -- chopped (about 1 cup)
1 small green pepper -- chopped (about 1/2 cup)
2 medium green onions -- chopped (about 1/4 cup)
2 hard-cooked eggs -- chopped
1. 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.
2. 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.
Description:
"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."
Source:
"allrecipes.com"
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Per Serving (excluding unknown items): 227 Calories; 15g Fat (57.4% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 121mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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