Grandma’s Potato Salad can easily be altered to make Macaroni Salad!
If your family is anything like mine, half the people want Potato Salad and the other half wants Macaroni Salad. This recipe can work easily for either group. A slight alteration and you can have Macaroni Salad too! (Instructions at the bottom)
Preparation time: 35 – 40 minutes (includes chopping of veges)
Stove top time: 20 minutes (boiling potatoes)
9 – 10 medium potatoes 6 – 7 eggs, hard boiled & peeled ½ large sweet red onion, diced 1 medium bell pepper, diced
2 medium stalks celery, peeled & diced 2 large size jars diced pimentos including juice 1 Large can pitted olives, drained and sliced
1 1/3 cup dill pickle relish, drained 1/3 cup rice vinegar ½ cup fresh parsley, washed, stemmed and chopped 1 tsp popcorn salt
1 ½ cups mayonnaise 1 tsp Frenches mustard Paprika
Wash the potatoes. Put them into boiling water and simmer until they are tender. Drain then let them cool and peel them.
Dice the potatoes into fairly large pieces and place in a large bowl. Pour rice vinegar over the potatoes mixing well.
Peel the eggs. Add the eggs and salt and pepper to the potatoes and stir.
Add the rest of the ingredients. Be careful not to add too much mayonnaise as this will make the salad a little sloppy.
Place salad in a nice large serving bowl, sprinkle with paprika. Refrigerate overnight. *I like it when it’s still warm 😛
For Macaroni Salad
Exchange the potatoes for macaroni.
Also, do not add the vinegar.
There you have a delicious macaroni salad.