This creamy potato salad recipe is for everyone! It is perfect in summer as a side dish to any alfresco meal or barbecue. You will only need potatoes, Campbell’s cream of celery, plain yogurt or light sour cream, mustard, dill, salt, pepper, celery, green onions and smoked paprika to get a spicy southern potato
° 1 can Condensed Cream Soup
° 3 lb red potatoes
° 1/2 cup plain yogurt or light sour cream
° 1 c. to s. old-fashioned mustard
° 2 c. to s. finely chopped fresh dill
° 1/2 c. at t. salt and fresh cracked pepper
° 2 stalks of celery, diced
° 4 green onions, thinly sliced, white and green parts separated
° 1/2 c. at t. smoked paprika
Place the red potatoes in a large pot and cover with salted water. Bring to a boil over medium-high heat, then reduce heat to simmer until the potatoes are tender when pricked with a fork, but not mushy (about 20 minutes depending on the size of the potatoes. ). Drain and let cool slightly.
Meanwhile, in a large bowl, prepare the dressing by whipping the condensed cream of celery, plain yogurt or sour cream, mustard, dill, salt and pepper.
Cut the well-drained potatoes into bite-sized pieces and toss them in the dressing along with the celery and the white part of the sliced green onions. Let stand for at least an hour and at most 2 days in the refrigerator before serving. spread with paprika and resting green onions.