Potato Salad

Next week, my chorus performs our spring concert. We are having a coffeehouse dinner and concert in the town of Enola on the west bank of the Susquehanna River. Each chorus member is bringing food and I'm bringing potato salad. I bet that each of you has a favorite potato salad recipe. Mine is from my mom and she learned it from my father's sister. Some recipes have to be passed down in families.

Here's the secret! Pickle juice!

Boil your potatoes like usual. You can peel them, or not. Potato skins are good for you.  Let the cooked potatoes cool. Cut them into bite-sized bits. Add some mayonnaise, chopped celery, chopped dill pickles, and pour in some of the pickle juice for flavor. Salt and pepper to taste and add chopped onions only if you like them.

I didn't tell you how much of each ingredient you should use because it doesn't really matter. It just comes out different if you emphasize one ingredient or the other. Some people like to throw in some mustard. I don't always do that. Don't forget your potato salad for your Memorial Day picnic - and come see our concert on May 22. www.cpwchorus.org See you there!