A cool summer treat

Yesterday we talked about writing your philosophy of life.
Today we’re going to take a break for a cool potato salad recipe.
In these hot summer evenings, none of us wants to heat the kitchen.
So here’s my favorite potato salad recipe that will keep you cool.
Jerry’s Potato Salad
(enough for two meals for 4 diners)
3 lbs small red potatoes
1 cup mayonnaise
1 tbsp Balsamic vinegar
1 tbsp Dijon mustard
2 tbsp sweet pickle relish
2 tbsp chopped pimento
1 tsp dill
4 hard-boiled eggs
2 tbsp salt
1 tbsp pepper
Cube potatoes, cover with water and 1 tbsp salt in microwave pot.
Cover pot and cook at full power 6 minutes. Test for tenderness.
If you can pierce with fork, they’re done. If not, cook longer.
Whisk mayo, vinegar, mustard, relish, pepper and rest of salt.
Drain potatoes and cool in ice water bath. Chop eggs.
When cool, drain potatoes and combine all ingredients.
For a one-dish meal, add cooked, chopped chicken.
Serve with iced tea and enjoy.
Next week we’ll talk about making commitments.
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