Choir’s spring concert ends singing season

Potato salad is the perfect recipe to dress up summer parties

Well, the Multicultural Choir’s Spring Concert is over and it was good.

We felt it and many of our regular guests in the audience claimed that it was the best concert we ever gave. What more can we wish for?

And so, on behalf of all choir members I would like to thank Brenda Di Rezze, our music director, and Beccie Bokenfohr, our accompanist, for bringing us to new heights, as well as Alix Robinson, cellist, for adding a special touch to the overall sound of the concert.

Not to forget soloists Judy McKinnon, Bernhard (Ben) Van Velze, Anna-Marie Spaeti, Brenda Di Rezze and Dody Tighe. But many voices and many hands are needed to achieve an event like this and much thanks goes to them.

There is always a certain feeling of sadness among the choir members when the season is over, as much as we all need a break. But, we are looking forward to June 25 when we will get together for an “end of the season pot-luck barbeque.”  What better way to cheer us up?

I am sure it will be a multicultural pot-luck and I will collect some of the receipes for you to try.  Actually, why not give it a head start? Because I am sure I will be asked to bring a potato salad, a must for all pot-lucks, that is what I am thinking about. Though my version is being used “all over the world” I add special touches I picked up “along the way” which make it a bit different.

 

Multicultural Potato Salad  (Ruth’s version)

You need:

A large pot of boiled potatoes – still warm

6 -8 hard boiled eggs

3 – 4 English cucumbers

1  bunch of chives

1 bundle of parsley

 

For the dressing:

About 10 tblsp of vegetable oil

About 8 tblsp white vinegar

1 – 2 cups of sour cream (or l cup sour cream and 1 cup Miracle whip.)

Salt to taste

Some milk if necessary

Note:  I also like to add some curry to the dressing – it adds colour and taste

 

You Do:

1.  Peel and roughly mash the potatoes while they are still warm.

2.  Peel and shred the cucumbers.

3.  Peel and slice the eggs.

4.  Finely cut the chives and parsley, leaving some for decoration.

5.  Mix all the dressing ingredients and pour it over the potato, egg, cucumber mixture. Add the herbs and mix well.  If you find the mixture too dry, add some cream or milk.

Note:  I like to use a vegetable oil such as Canola and white vinegar. I find that anything else alters the taste of the salad.  Also, please do not discard the juice of the cucumbers – not only is it very healthy, it also makes the salad special.  Besides, without it, the salad would be too dry!

There are many different potato salads but this is the one my family and friends like best.  It goes well with any type of wieners, bratwurst or whatever else you might want to barbecue.

This recipe yields a large bowl of potato salad, enough for a party!  Have Fun!

 

 

 

 

 

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