Salted vs. Unsalted Butter

When I was growing up, my mother (and grandmother) NEVER had unsalted butter in the house, claiming it tasted “rancid”. As a result I have never had unsalted butter in my house either. When a recipe calls for unsalted butter, say 2 tbsps, MUST I use unsalted butter or can I use regular, salted butter and cut back on the amount of salt called for in the recipe??