Picnic Celery and Potato Salad

Ingredients

* 10 medium red potatoes, cut into 1-inch pieces
* 1 (10.75 ounce) can Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
* 2 tablespoons prepared mustard
* 2 tablespoons lemon juice
* 1 tablespoon cider vinegar
* 1/4 teaspoon prepared horseradish
* 4 stalks celery, chopped
* 1 small onion, chopped
* Ground black pepper

Directions

1. 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.
2. Stir the soup, mustard, lemon juice, vinegar and horseradish in a large bowl. Add the potatoes, celery and onion and toss to coat. Season with the black pepper. Cover and refrigerate for 2 hours.

Source:allrecipes.com