County Line Potato Salad

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)

Directions

1. 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. 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. 3

   Cover and place in refrigerator until ready to serve.

4. 4

   For Garnish: Dust with paprika and garnish with a sprig of parsley.

5. 5

   Recipe can be halved, if desired.