Creamy Potato Salad

• 9 medium potatoes, cubed
• 1 can campbell condensed half-fat cream of celery soup
• 34 cup low-fat mayonnaise
• 14 cup vinegar
• 12 teaspoon ground black pepper
• 2 stalks celery, chopped
• 2 green onions, chopped
• 1 small green pepper, chopped
• 2 hardboiled egg, chopped

1. Cook potqatoes in boiling water in saucepan 10 minutes or until just tender.
2. Drain and rinse with cool water.
3. Mix soup, mayonnaise, vinegar and pepper.
4. Toss potatoes, celery, green pepper, onions and eggs with soup mixture until coated.
5. Refrigerate 3 hours or overnight.

potatoes, campbell condensed, lowfat mayonnaise, vinegar, ground black pepper, stalks celery, green onions, green pepper, egg

Taken from www.food.com/recipe/creamy-potato-salad-67236 (may not work)