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County Line Potato Salad

servings:Makes 18 servings


  • 5 1/2 pounds Idaho potatoes
  • 3/4 pound (about 2 medium) yellow onions, chopped
  • 3/4 pound (about 6 ribsstalks) celery, chopped
  • 16 ounces Kraft Dill Pickle Relish
  • 1 1/2 pounds (24 ounces) sour cream
  • 12 ounces Kraft Mayonnaise (see Note)
  • 2 heaping tablespoons coarse black pepper
  • 1 heaping teaspoon garlic salt
  • 1 heaping teaspoon celery salt
  • 1 tablespoon salt, or to taste
  • Paprika
County Line Potato Salad photo


  • 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

    Note: County Line uses Kraft Extra Heavy Mayonnaise. The recipe was tested with Kraft Real Mayonnaise with excellent results.

  • 6

    Recipe can be halved, if desired.



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  • Susan

    by , June 16, 2012

    This sounds exactly correct. I am going to try.. I am also looking for their cole slaw recipe. The potato salad and cole slaw sauce always tasted the same to me. Do you know if that is correct?

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