County Line Potato Salad Recipe

Name: County Line Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 lbs idaho potatoes; 3/4 lb about 2 medium yellow onion, chopped; 3/4 lb about 6 ribsstalks celery, chopped; 16 ounces kraft dill pickle relish; 1 1/2 lbs sour cream; 12 ounces Kraft mayonnaise (see Note); 2 tablespoons coarse black pepper; 1 teaspoon garlic salt; 1 teaspoon celery salt; 1 tablespoon salt (to taste)

Servings: persons

5 1/2 lbs idaho potatoes
3/4 lb about 2 medium yellow onion, chopped
3/4 lb about 6 ribsstalks celery, chopped
16 ounces kraft dill pickle relish
1 1/2 lbs sour cream
12 ounces Kraft mayonnaise (see Note)
2 tablespoons coarse black pepper
1 teaspoon garlic salt
1 teaspoon celery salt
1 tablespoon salt (to taste)

1
Put unpeeled potatoes in a large pot of salted cold water; bring to a boil and cook until tender throughout, about 25 minutes. Test by inserting a knife into a potato. Refrigerate 30 minutes to allow potatoes to cool. Carefully peel potatoes and cut into 1-inch cubes; set aside.
2
In large mixing bowl, blend together onions, celery, relish, sour cream, mayonnaise, pepper, garlic salt, celery salt and salt. Add cubes of potato and mix gently.
3
Cover and place in refrigerator until ready to serve.
4
For Garnish: Dust with paprika and garnish with a sprig of parsley.
5
Recipe can be halved, if desired.

1439

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 1/2 lbs idaho potatoes, 3/4 lb about 2 medium yellow onion, chopped, 3/4 lb about 6 ribsstalks celery, chopped, 16 ounces kraft dill pickle relish, and more.

Yes, County Line Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

County Line Potato Salad

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