Crunchy Potato Salad For A Crowd - cooking recipe

Ingredients

9 cups potatoes, cubed
1 (10 3/4 ounce) can cream of celery soup, undiluted
3/4 cup mayonnaise
1/4 cup white vinegar
1/2 teaspoon black pepper
2 large celery ribs, chopped
1 small green pepper, chopped
2 green onions, chopped
2 hardboiled egg, chopped

Preparation

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.