Potato Salad-County Line's Secret Potato Salad Recipe

Ingredients

51/2 lbs. Idaho No. 1 potatoes (cooked, peeled, cubed)
3/4 lbs. yellow onions
3/4 lbs. celery
1 lb. dill pickle relish
11/2 lbs. 100 percent sour cream
3/4 lb. Kraft extra heavy mayonnaise
2 heaping Tbsp. coarse black pepper
1 heaping tsp. garlic salt
1 heaping tsp. celery salt
1 Tbsp. salt
paprika for garnish
parsley for garnish

Preparation

Step 1

Boil potatoes with skin on until you can stick a knife through them. (Watch out so you don't stab your hand.) Put in the refrigerator for 30 minutes and allow to cool. While you're in the fridge, grab a cold beer to knock back while you wait. Carefully peel each potato (take your time ... you've still got more cold beer to drink), cut into 1-inch cubes and set aside. In a separate mixing bowl, blend together remaining ingredients; the mix should resemble tartar sauce. Add potatoes and gently mix. Place in refrigerator until ready to serve. When serving, dust with paprika and garnish with a sprig of parsley. Serves 10-15.

- Skeeter Miller, County Line co-owner