AUNT CLARA’S POTATO SALAD

Aunt Clara's potato salad was always my favorite, and it always tasted the same. I watched her make it and took good notes, because of course she didn’t have a recipe. It seems to turn out different every time I make it, but it’s always still better than any I have tasted (sorry Mom).

4 lg Idaho potatoes
½ stick butter
½ bell pepper, diced (optional)
2 stalks celery, diced
6 boiled eggs, diced
1 small onion, diced (optional)
Small jar pimentos
3 TB sweet pickle relish, or more to taste
1-1/2 very heaping serving spoons of Hellman’s mayo
Salt and fresh cracked pepper
Pinch of dried parsley squeezed between fingers
About 12 shakes of red wine vinegar
Drizzle olive oil (about 1 TB)

Scrub potatoes and boil whole with skins. When fork-tender peel them while hot and dice into 1” or smaller cubes and return to pan. (Don't overcook potatoes or they will be dry and won't stay in cubes.) Chunk butter into potatoes and cover until butter is melted. Stir well. Add rest of ingredients and stir well. If too dry add more mayo and/or olive oil, which will probably be necessary depending on the size of your potatoes.