Picnic Celery & Potato Salad

A few surprises in the dressing, like cream of celery soup, carry this potato salad to new and delicious heights.


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)


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.