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
8-10 medium size potatoes (she uses red potatoes I think)
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
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.