CATEGORIES
INGREDIENTS
- Servings: 4
- 1 can (10 3/4 ounces) cream of celery soup
- 1/3 cup coarsely chopped red or other mild onion
- 1/3 cup chopped green bell pepper
- 3 tablespoons sweet pickle relish
- 1 teaspoon distilled white vinegar
- Pepper to taste
- 2 pounds unpeeled small red skinned potatoes (about 20)cut in quarters, freshly cooked and drained
DIRECTIONS
- Mix all ingredents except potatoes. Add hot potatoes, toss to coat
- Serve warm or at room temperature
