County Line Potato Salad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 18
• 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)

Recipe

• 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.