Crunchy Potato Salad for a Crowd

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READY IN: 3hrs 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook potatoes in boiling water until tender. Drain well.
  • In a large bowl, mix soup, mayo, vinegar, and pepper.
  • Toss in vegetables and eggs, stirring to coat well.
  • Cover and refrigerate 3 hours or overnight.
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