You simply can't have a proper picnic without potato salad. It's the law. But be sure to keep it well chilled until serving time, and in the highly unlikely event of leftovers, refrigerate immediately.
6 medium potatoes, scrubbed but not peeled
1/4 cup pickle juice, (any kind)
1 small onion, chopped
1/2 medium green sweet pepper, diced
1 or 2 hard-cooked eggs, peeled and chopped
2 tbsp parsley, chopped
1/2 cup mayonnaise, (regular or light)
1/2 tsp salt
1/4 tsp black pepper
In a medium saucepan, cook the potatoes in enough boiling water to cover until tender when poked with a knife. Let cool just until they can be comfortably handled, then peel. The skins will come off easily. Cut into ½ in. (1 cm) cubes and place in a large bowl.
While the potatoes are still warm, toss with the pickle juice, then refrigerate until completely cooled. You can do this the day before you want to eat the salad.
When the potatoes are completely cold, add all the remaining ingredients - the onion, green pepper, chopped eggs, parsley and mayonnaise.
Toss gently to mix, but try not to mash up the potatoes. Season with the salt and pepper, toss and chill until serving time.