Southern Potato Salad
It’s perfect in the summer as a side dish for any outdoor dinner or bbq. All you need are potatoes, Campbell’s cream of celery soup, plain yogurt or light sour cream, mustard, dill, salt and pepper, celery, green onion and smoked paprika for a spicy Southern kitchen potato salad!
How to Make Southern Potato Salad
- Place red potatoes in a large pot and cover with salted water. Bring to a boil over medium high heat and reduce heat to simmer until tender when pierced with a fork, but not mushy, about 20 minutes (will depend on size of potatoes). Strain and set aside to cool slightly.
- Meanwhile, in a large bowl, make the dressing by whisking together condensed cream of celery soup, sour cream or plain yogurt, mustard, dill, salt and pepper.
- Cut well drained potatoes into bite sized pieces and stir them into the dressing with celery and the whites of the chopped green onions. Let sit for at least one hour and up to 2 days in the fridge before serving. Stir and sprinkle with paprika and remaining green onions.
Recipe Tips
Feel free to experiment with other fresh herbs such as parsley or cilantro, and veggies like broccoli, beans, and sweet potatoes!
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
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