Grandma Betty's Potato Salad
Author: Annie
Recipe type: Supper, Lunch
Cuisine: American
Serves: 8-10 servings
- 8-10 white potatoes - peeled, halved or quartered (depending on size).
- 8-10 hard boiled eggs. Cool completely in cold water.
- ½ - ⅔ of medium sized onion - diced.
- 1 ½ - 2 C of real mayonnaise
- 1t dry mustard
- 1t sugar
- pinch of black pepper
- Boil potatoes in water (add a pinch of salt) for 20 minutes.
- Rinse, drain, and cool. Boil eggs.
- Cool completely in cold water.
- Use a large bowl to mix together ingredients.
- Cut potatoes in fairly small pieces.
- Then add the chopped pieces of hard boiled egg. Add the mayonnaise, mustard, sugar, and pepper.
- Mix together.
- There should be enough mayonnaise to hold it all together.
- Refrigerate until ready to serve.
Recipe by The Gingham Apron at https://www.theginghamapron.com/grandma-bettys-potato-salad/
3.5.3251