{"id":560,"date":"2009-05-27T17:47:38","date_gmt":"2009-05-27T22:47:38","guid":{"rendered":"http:\/\/www.timothyhanson.com\/?p=560"},"modified":"2009-05-27T17:47:38","modified_gmt":"2009-05-27T22:47:38","slug":"best-potato-salad-ever","status":"publish","type":"post","link":"https:\/\/www.timothyhanson.com\/?p=560","title":{"rendered":"Best Potato Salad Ever"},"content":{"rendered":"<p>Ready set go!<\/p>\n<blockquote><p><span style=\"font-size: small;\"><strong>Potato Salad<\/strong><\/span><\/p>\n<p>5 \u00bd pounds Idaho potatoes<br \/>\n\u00be pound (about 2 medium) yellow onions,  chopped<br \/>\n\u00be pound (about 6 ribsstalks) celery, chopped<br \/>\n16 ounces Kraft Dill  Pickle Relish<br \/>\n1 \u00bd pounds (24 ounces) sour cream<br \/>\n12 ounces Kraft Mayonnaise  (see Note)<br \/>\n2 heaping tablespoons coarse black pepper<br \/>\n1 heaping teaspoon  garlic salt<br \/>\n1 heaping teaspoon celery salt<br \/>\n1 tablespoon salt, or to  taste<\/p>\n<p>GARNISH:<br \/>\nSprinkling of paprika<br \/>\nSprig of parsley<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Cover and place in refrigerator until ready to serve.<\/p>\n<p>For Garnish: Dust with paprika and garnish with a sprig of parsley.<\/p>\n<p>Note: County Line uses Kraft Extra Heavy Mayonnaise. The recipe was tested  with Kraft Real Mayonnaise with excellent results.<\/p>\n<p>Recipe can be halved, if desired.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Ready set go! Potato Salad 5 \u00bd pounds Idaho potatoes \u00be pound (about 2 medium) yellow onions, chopped \u00be pound (about 6 ribsstalks) celery, chopped 16 ounces Kraft Dill Pickle Relish 1 \u00bd pounds (24 ounces) sour cream 12 ounces Kraft Mayonnaise (see Note) 2 heaping tablespoons coarse black pepper 1 heaping teaspoon garlic salt [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-560","post","type-post","status-publish","format-standard","hentry","category-nothing"],"_links":{"self":[{"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=\/wp\/v2\/posts\/560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=560"}],"version-history":[{"count":1,"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=\/wp\/v2\/posts\/560\/revisions"}],"predecessor-version":[{"id":561,"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=\/wp\/v2\/posts\/560\/revisions\/561"}],"wp:attachment":[{"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}