County Line Potato Salad Recipes

COUNTRY POTATO SALAD

Country Potato Salad image

I felt as though my usual potato salad recipe was missing something. So I experimented with some different ingredients, and the result was this tangy delight! -Ramona Hook Wysong, Barlow, Kentucky

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 20 servings.

Number Of Ingredients 18

Ingredients

5 pounds potatoes, cooked, peeled and diced
2 hard-boiled large eggs, chopped
1/4 cup thinly sliced green onions
1/4 cup finely chopped green or sweet red pepper
1/4 cup minced fresh parsley
1 small garlic clove, minced
6 slices bacon, cooked and crumbled
1 teaspoon celery seed
1 teaspoon dill weed
1 teaspoon salt
1/2 teaspoon ground pepper
DRESSING:
3/4 cup mayonnaise
2 tablespoons sour cream
1 teaspoon horseradish
1 teaspoon Dijon mustard
Pinch oregano
Pinch chives

Steps:

In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours.

Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 210mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

CLASSIC POTATO SALAD

Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

Steps:

Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

COUNTY LINE POTATO SALAD

County Line Potato Salad image

There is a barbeque chain in Texas called the County Line. They have some of the best food... particularly their potato salad! I found this recipe and had to share! I use to only make mustard potato salad, but this recipe has changed my ways. Enjoy!

Provided by Down Home Southern

Categories Potato

Time 1h

Yield 18 serving(s)

Number Of Ingredients 10

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)

Steps:

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.
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.
Cover and place in refrigerator until ready to serve.
For Garnish: Dust with paprika and garnish with a sprig of parsley.
Recipe can be halved, if desired.

Nutrition Facts : Calories 299.1, Fat 14.1, SaturatedFat 5.4, Cholesterol 24.6, Sodium 852.9, Carbohydrate 41.5, Fiber 4.7, Sugar 4.8, Protein 4.4

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