Potato Salad
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1,360 grams potatoes, (3 lb)
- 1 can Soup Option, (10½ oz / 298 g)
- ¾ cup mayo
- 2 tablespoons red wine vinegar
- Seasoning Option
- 1 cup fresh celery, diced
- Vegetable 1 Option
- ½ cup Vegetable 2 Option
- 2 hard boiled eggs, peeled, chopped, Shortcut
OPTIONS
Soup - Use 1 Item
- condensed cream of celery soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed cream of onion soup
- condensed cream of mushroom soup, Shortcut
Seasoning - Use 1 Item
- ⅛ teaspoon black pepper
- ¼ teaspoon dry mustard
- ½ teaspoon celery seed
- ⅛ teaspoon cayenne pepper
Vegetable 1 - Use 1 Item
- ¾ cup peas, fresh or frozen, cooked, drained
- ¼ cup spring onion, sliced
- ½ cup carrot, cooked, drained, diced
- ½ cup fresh zucchini, diced
Vegetable 2 - Use 1 Item
- radishes, sliced
- cucumber, chopped
- green bell pepper, diced
- pitted ripe olives, sliced
Instructions
- Add the potatoes to a large saucepan or pot, cover with water and place on high heat and bring to a boil. Reduce heat to low, cover, and simmer for 20-30 minutes or until potatoes are fork tender. Drain and let potatoes cool until you can handle them.
- Once potatoes are cooled, peel and cut into ½ inch cubes.
- In a large mixing bowl, add the Soup Option, mayo, vinegar, and Seasoning Option. Mix together until blended well.
- Add the potatoes, celery, Vegetable 1 and Vegetable 2 Options, and eggs. Fold to mix together. Cover and place in the fridge for at least 4 hours.
- Serve as a side dish, enjoy.
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