County Line BBQ's Potato Salad

We started trying BBQ places the minute we moved to Texas. One of the first places we went to was County Line (it is pretty close to where we live) anyway their BBQ was ok (Rudy's is still my fav place for BBQ), but CL potato salad was out of this world, at least by my standards. I think it is because it is dill picklel-y and not mustard-y like the deli ones can be.....I was thrilled when the local paper printed the recipe courtesy of County Line....I still have the tattered old cut out, which I must say makes a ton, so I have 1/2 the recipe, which is about 9 servings or so....you can also lighten up by using reduced fat Sour Cream and Mayo (I usually always use reduced fat sour cream).......

Serves: 9

2.25-2.5 lbs of Idaho Potatoes

1 med Onion, chopped (I only use sweet onions)

3 ribs of Celery, chopped

8 oz Dill Pickle Relish

12 oz Sour Cream

6 oz Kraft Mayo (I am a Hellmans/Best Foods girl, but do use Kraft for this recipe)

1 heaping T Coarse Black Pepper

1/2 heaping tsp Garlic Salt

1/2 heaping tsp Celery Salt

1/2 T Salt, to taste

Sprinkling of Paprika, garnish

Sprig of Parsley, garnish

Put unpeeled potatoes in a large pot salted cold water; bring to a boil and cook until tender throughout about 20-25 min. Test by inserting a knife into the potato. Refrigerate for 30 min to allow potatoes to cool. Carefully peel potatoes and cut into 1 inch cubes (or smaller), set aside.

In a large mixing bowl, blend together onions, celery, relish, sour cream, mayo, pepper, garlic salt, celery salt, and salt. Add cubes of potato and mix gently. Cover and refrigerate until ready to serve.