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America's Best Potato Salad Recipe

Ingredients

2 (8 ounce) cans crushed tomato soup with green chile peppers

1 (7 ounce) can green chile peppers, drained

4 teaspoons white sugar

1 cup olive oil

2 cups sliced ripe olives

1 cup chopped celery

1 1/2 cups fresh broccoli florets

1 large onion, sliced into rings

1 teaspoon dried basil

1 teaspoon dried oregano

Directions

In a large bowl, mix soup mix ingredients. Mix in chile peppers, sugar, olive oil, olives, celery, broccoli florets, onion, basil and oregano. Cover and refrigerate overnight.

At least 5 hours before serving, prepare the salad according to package directions. Remove foil and slice into 1-inch cubes.