Aunt Betty’s Potato Salad

Aunt Betty's Potato Salad

[photo: unknown]

My Aunt Betty always makes her potato salad for family gatherings, and while my mom’s is pretty darn good too, I chose Betty’s recipe to include as a family favorite. When I asked her for the recipe she didn’t include the amounts of each ingredient to use, so that’s taken a little experimenting. I think the best recipes sometimes are those that are simply a list of ingredients, without the actual amounts for each written. Her words in her own handwriting are along the lines of “throw some in” and “as much as you want.”
Need I remind anyone about Karen’s mysterious “Grandma’s Macaroni and Cheese” recipe we have yet to figure out? (It calls for – Cheese. Not what kind, no indication of how much cheese. Just cheese. LOL – one day we’ll figure out the secret. Maybe.) Without further ado, here’s Aunt Betty’s Potato Salad…
Makes: “a good sized bowl” – serves about 8-10          Preheat Oven Temp: N/A

Ingredients List
8-10 medium size potatoes (she uses red potatoes I think)
6 eggs
black olives – probably 1/2 can (we’d eat the other half while cooking)
sweet pickles – 1 cup chopped
2 cups mayonnaise, or desired amount for consistency
paprika to taste

Step-by-Step

1 In a large pot (water almost to boiling), cook the potatoes, peeled and cut into small bite size pieces. Cook until firm, but not hard and not mushy. (I think 10-12 minutes does the trick). Refrigerate the potatoes for 1-1/2 to 2 hours.
2 Hard boil the eggs and chop them into medium sized pieces.
3 Chop the pickles and black olives, also into small to medium bite-sized pieces
4 When the potatoes have cooled, throw in the eggs, pickles, and black olives.
5 If you want to add a little onion, I sometimes toss in about 1/2 cup chopped.
5 Stir in the mayonnaise to mix and sprinkle the top with paprika.
6 Refrigerate for at least 30 minutes before serving.

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