Grandpa Sellers' Classic Potato Salad

Now here's a family classic for spring and summer -- who can resist Grandpa Sellers' potato salad?

Looking at what I have written down I realize I never did get Grandpa to give me any exact measurements -- because he never measures! But I have made the salad successfully (the man himself can verify this) so I'm sure you can piece it together as well. The big hint: go easy on the mayo/mustard/salt at first, adding more as you find you need it And don't add it in till you get near the end (pretty much follow the order below when adding ingredients).

• potatoes, diced (about 3/4 inch thick)
• dill pickles, chopped
• celery, chopped
• pimientos
• green onions, chopped
• mayonnaise, mustard and salt to taste
• boiled eggs, diced and sliced
• olives (optional -- your call, green or black)

Boil potatoes till soft (peel before or after boiling) and slice. Add the rest of the ingredients. Chill. Enjoy.

Aunt Tad's Scalloped Potatoes

This is a recipe Grandma Sellers passed on to me that she got through her sister. It's a classic. They are the potatoes Dad grew up on and probably the reason he still loves scalloped potatoes to this day.

• 4 large potatoes
• 2 c. white sauce (recipe to follow)
• 3/4 c. grated cheese (1/4 lb.)
• 3/4 c. buttered bread crumbs
• 1 can Cream of Chicken soup
• 1/4 c. minced green onions

Peel and dice potatoes (1/2 inch slices). Cover them with water (no salt needed). Boil until almost done. Drain off water. Make white sauce while potatoes cook.

White Sauce

• 2. c milk
• 2 Tbs. butter
• 1 1/2 Tbs. flour (heaping)
• 1 1/2 tsp. paprika
• 1/8 tsp. pepper

Heat and stir sauce in pan until thick. Add Cream of Chicken soup.

Add alternate layers of potatoes, white sauce, cheese and onions (completing the rotation twice). Sprinkle buttered crumbs on top and bake at 350 degrees for 1/2 hour.

*Note: The recipe doesn't explain what size pan to bake everything in, but I'm assuming from the amount of ingredients you probably need a 9X13 glass pan if possible.