County Line Potato Salad
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  • Minutes to Prepare:
  • Number of Servings: 10
Ingredients
2 1/4 lbs idaho potatoes1 medium yellow onion, chopped4 ribsstalks celery, chopped3/4 cup dill pickle relish, drained10 oz sour cream1/2 cup mayonnaise 1 tbsp coarse black pepper1/2 tsp garlic powder1 1/2 tsp salt
Directions
Put unpeeled potatoes in a large pot of salted cold water; bring to a boil and cook until tender throughout, about 25 minutes. Refrigerate 30 minutes to allow potatoes to cool. Carefully peel potatoes and cut into 1-inch cubes; set aside.

Mix together all ingredients except potatoes. Add in potatoes carefully. Refrigerate until ready to serve.

Serving Size: Makes about 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user FOXMOM08.
Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 214.7
  • Total Fat: 14.7 g
  • Cholesterol: 23.0 mg
  • Sodium: 600.2 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 3.2 g
  • Protein: 3.1 g

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