PICNIC SALADS

Both of these salads travel excellently, so I have called them picnic
salads, which indeed they are, but they also do well at home for
buffet suppers.

     POTATO SALAD

As you will see, the secret here, as in the seafood salads, is to mari-
nate the potatoes in (store-bought) French dressing. Why this
should be a little-known secret, I don't know, but it is a pity that
more people are not aware of it, for it is the French dressing in all
these salads that keeps them from being bland and flat.

BECIPE: POTATO SALAD
cooked or canned potatoes        1 sliced onion

     1. Freshly boiled potatoes, to which the French dressing is
added while they are still hot, absorb the dressing best, but canned
potatoes will do almost as well. Slice the potatoes into a bowl. Slice
an onion and break the slices into rings by pressing in the center of
each slice. Add to the potatoes, and salt and pepper both well. Pour
bottled French dressing liberally over. Stir so that the potatoes and
onions are well-coated, cover the bowl, and put it in the refrigerator.
Actually, the salad will be best if you can do this much the day be-
fore and it can stay in the refrigerator overnight.
     2. When ready to make the salad, pour off most of the French
dressing, add liberal quantities of mayonnaise, mix, and that's all.
If you are taking the salad on a picnic, put it in a jar with a screw-
top lid. If it is for a buffet supper, line the salad bowl with lettuce
leaves, mound the potato salad in the middle, put a tablespoon of
mayonnaise on top and sprinkle it with paprika, and tuck around the
salad celery and carrot sticks and green and ripe olives.