10 medium red potato, cut into 1-inch pieces (about 10 cups)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup2 tablespoons mustard2 tablespoons lemon juice1 tablespoon cider vinegar0.25 teaspoon prepared horseradish4 stalks celery, chopped (about 2 cups)1 small onion, chopped (about 1/4 cup)
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.